Preparation time:
- 30mins
Specialty:
- Vegan
- Gluten-free
Crepes and pancakes are our favorite breakfast during the weekend and every time we love to try different recipes and ingredients combination so that we never get bored of them. I have always found pretty challenging to create a vegan gluten-free recipe for crepes that remains soft and elastic without the eggs or a flour that contains gluten. I have found Psyllium Husk to be a great replacement for eggs and gluten. It's a healthy option, low in calories and rich in natural fiber. It's very sticky and creates a jelly-like consistency and you want to make sure you don't exceed the recommended amount and you measure it carefully.
Ingredients:
Crepes:
- 100g Organic Rice Flour
- 1/2 Tablespoon of Psyllium Husk
- 250-300g of Coconut Milk (or Almond Milk)
- 1 Teaspoon of Extra-virgin Olive Oil
- 1/2 Teaspoon of Baking Powder
- 1/2 Teaspoon of Pure Vanilla Extract (optional)
- 1 Teaspoon of Raw Coconut Sugar
- Organic Extra-virgin Coconut Oil
Topping:
- 2 Bananas
- 2 Teaspoon of Raw Coconut Sugar
- Extra-virgin Coconut Oil
- Raw Cacao Nibs
- Date Syrup or Maple Syrup
Instructions:
- Mix in a large bowl the rice flour, the psyllium husk, the baking powder, the vanilla extract, the coconut sugar, and the extra-virgin olive oil.
- Add the coconut milk and mix all together. Adjust the quantity in order to get a liquid-ish consistency.
- Pre-heat a non-stick pan with a tablespoon of coconut oil and pour the batter.
- Cook 5-6 minutes per each side.
- Cut the banana into slices, add them to a pre-heated pan and stir with coconut oil and a teaspoon of coconut sugar for 3 mins per side.
- Once the crepes are cooked add as a topping the caramelized bananas, the cacao nibs and the date syrup (or the maple syrup as an alternative).