Gluten free vegan crepes
A versatile crepe recipe that makes a great base for either a savoury breakfast or sweet dessert, or why not both?
Servings: 2 makes 6 pancakes
Ingredients
- 2 tbsp ground flaxseed
- 130 g gluten free plain flour
- Pinch of salt
- 240 mls almond milk
- 2 tsp sunflower oil
- 1 tsp vanilla
Optional toppings:
- 180 g strawberries
- 2 tbsp maple syrup
- 2 squares dark chocolate
- 10 g toasted flaked almonds
Instructions
- Add the ground flaxseed and 4 tbsp of water to a small bowl and set to one side.
- In a mixing bowl, add the GF plain flour, salt, almond milk, sunflower oil, vanilla and flaxseed mixture. Whisk until the batter is smooth and well combined.
- Heat a non stick pan over a medium heat and wipe with sunflower oil. Ladle over the batter and tilt the pan around to allow the batter to spread evenly.
- Cook for 1½ minutes on one side, flip and cook for a further 1½ minutes on the other side.
- Repeat these steps until all the batter is gone! Top with strawberries, maple syrup, melted dark chocolate and toasted flaked almonds.