DETAILS
- 2-3 servings
- Prep time: 30 minutes
- Cook time: 30 minutes
INGREDIENTS
For the crepes:
- 75g buckwheat
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- 75ml almond milk
- 150ml water
- 2 -3 tbsp maple syrup – depending how sweet you like it
- 1 -2 tbsp raw cacao
Caramelised bananas:
- 2 bananas sliced lengthwise
- 1 tsp coconut oil
- 1 tsp maple syrup
Raspberry compote:
- 200g raspberries
- Splash water
- 1 -2 tsp maple syrup
Fillings/toppings:
- 4 tbsp coconut yogurt
- 2 tbsp nut butter
- Cacao nibs, to sprinkle
- Fresh thyme
METHOD
- 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 and ideally allow to rest for at least 15 minutes if you have time.
- Add a little oil to the base of a non-stick small frying pan. Add some 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 a plate 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 splash of maple syrup and allow to caramelise on each side. Set aside in a bowl.
- To make the raspberry compote, add the berries and maple syrup to a saucepan and simmer on a medium heat until the berries just start to melt down a little.
- Fill the crepes with nut butter and coconut yogurt and top with compote, caramelised bananas, cacao nibs and a scattering of fresh thyme.
Recipe created by Niki Webster, founder of RebelRecipes.com. Her Rebel Recipes and Be More Vegan books are out now.