Gluten-Free Banana Crepes
One of the first things I learned to make when I started reducing my intake of dairy and gluten was pancakes. I discovered I could pretty much swap out the ingredients one by one and they turned out yummy.
So cows milk for non-dairy coconut milk, wheat flour for gluten-free flour and while I still ate organic butter I found you could easily trade this for coconut oil if preferred. Then I began to experiment.
I added a little vanilla extract, sea salt, cinnamon, smashed banana and/or blueberries and drizzle over maple syrup or honey. They tasted amazing. After a while, I decided I wanted to mix things up a little and so I bought a crepe pan.
Same ingredients but now I spread the whole mixture out into a thin crepe instead of making several pancakes and it worked.
Enjoy!
Ingredients
2/3 cup of gluten-free flour or Bobs Red Mills gluten-free flour
1 large banana peeled, mashed
1 dsp of non-dairy coconut milk
1 medium organic free-range egg
1 tsp of pure vanilla extract
2 tsp unsalted butter or coconut oil
Maple syrup to taste.
Instructions
1
Melt a knob of butter in a crepe pan or skillet.
2
Mash the banana in a bowl, add the eggs, vanilla extract, milk and flour and whisk together.
3
Pour the melted butter into the mixture and whisk.
4
Melt another knob of butter on the skillet and pour the mixture into the pan and spread thinly to make a crepe.
5
Allow to cook on a medium heat for 2-3 minutes then flip and cook for another 2-3 minutes.
6
Serve with a little maple syrup to taste.
Categories:Breakfasts
thefoodpsychologist