This delightful recipe has been chosen by Nutritional Therapist Alison as one of our favourite Tasty Ideas and is the perfect sweet treat for Pancake day or any day!
Ingredients (Serves 2-3 make around 6-8 crepes)
●225ml of almond milk (or other milk of choice)
●125g of buckwheat flour
●2 pinches of salt
●100g of strawberries
●300g of coconut yogurt (I love Coyo)
●Maple syrup or honey
●Toppings cacao nibs, goji berries, nuts, seeds…
Directions for the crepes:
Whisk the eggs and milk in a large bowl, slowly shift in the flour and a pinch of salt.
Heat 1 tbsp of coconut oil in a pan on a medium heat, swirl the oil around to cover the pan.
Pour about 50ml of the batter onto the pan making sure the mixture is distributed evenly. When the edges are set and they start to curl up (after just under a minute) flip over and cook for 30 seconds, then fold in half.
Repeat this same procedure for the rest of the mixture.
To serve, open up each crepes, smear in the coconut yogurt, a drizzle of honey and the strawberries, fold in half then into quarters and serve.
The wet mix will keep in the fridge a few days so you can enjoy them a few times more.
Inspired by the beautiful recipes of Madeline Shaw www.madelineshaw.com/recipes/pancakes-strawberries-coconut-cream