2-3 servings
Ingredients
For the crepes
- 75 g buckwheat
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 75 ml almond milk
- 150 ml water
- 2 -3 tbsp maple syrup–depending on how sweet you like
- 1 -2 tbsp raw cacao
For the caramelised bananas
- 2 bananas sliced lengthwise
- 1 tsp coconut oil
- 1 tsp maple syrup
For the raspberry compote
- 200 g raspberries
- Splash water
- 1 -2 tsp maple
Fro the fillings/toppings
- 4 tbsp coconut yogurt
- 2 tbsp nut butter
- Sprinkle cacao nibs
- Fresh thyme
Instructions
To make the crepes
- Add the flour, cinnamon and baking powder to a large bowl. Stir to combine. Add in the vanilla essence almond milk and water. Mix to a smooth batter. Set aside for a couple of minutes. Allow to rest for 15 minutes if you have time.
- Add a little oil to the base of a non-stick small frying pan. Add 1/3 cup of the batter to the pan and swirl around the bottom so you get an even pancake/crepe.
- Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
- Flip and cook on the other side for 30 seconds to a minute
- Remove from the pan and place on and cover with a clean cloth to keep warm.
- Repeat the process with the rest of the batter.
To caramelise the bananas
- Add the coconut oil to a large frying pan, let it melt, then add in half the sliced bananas.
- Add a slash of maple syrup and allow to caramelise on each side
- Set aside in a bowl.
To make the raspberry compote
- Add the berries & maple syrup to a saucepan and simmer on a medium heat until the berries just melt down a little.
To make the crepes
- Fill the crepes with nut butter and coconut yogurt.
- Fold the crepes around the filling and top with compote, caramelised bananas, yogurt, cacao nibs, and fresh thyme.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.