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.