Crepes with Sugar & Lemon Juice - Vegan, Gluten-free, Dairy-Free!
Ingredients
- 250 g buckwheat flour sub for plain or wholemeal if you do not need it to be gluten-free
- 600 mls plant milk I used almond and coconut
- 2 tbsp flax seeds
Instructions
- Begin by assembling all of the ingredients.
- Place all of the ingredients into a high-speed blender and blitz for about 1 minute.
- Leave the batter to stand for a few minutes to thicken.
- Heat a dash of oil in a frying pan and pour about 2/3 cup of the batter into the frying pan, swirl it around until it forms a thin, round crepe/pancake and leave to cook on a medium heat for a few minutes before flipping it over using a spatula and allowing to cook for a further few minutes.Continue to cook the rest of the pancakes with the remaining batter.
- Serve with a squeeze of lemon juice and sweetener of your choice - xylitol, stevia, sugar or pure Maple syrup!
Tried this recipe?Let us know how it was!