Ingredients
- 3/4 cup oat flour (80g)
- 3/4 cup buckwheat flour (100 g)
- 1 cup coconut milk (250 ml)
- 1 cup oat milk (250 ml)
- 1 tbsp almond butter
- 2 tbsp maple syrup
- 1 banana
For the filling:
- 3 diced apples
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- Some frozen raspberries
- Extra maple syrup
Instructions
- Place all the ingredients in a blender and blend until smooth.
- Heat a non-stick skillet (or a lightly greased skillet) over medium heat. Pour about ¼ cup batter onto the pan, twirling the batter around to cover the whole bottom of the pan.
- Cook for about one minute or until the batter gets darker, loosen the edges with a butter knife and flip the crepe.
- Cook for about one minute more until brown the other side of the crepe.
For the filling:
- Place the apples, the 3 tbsp maple syrup and the cinnamon in a saucepan and cook for 15 minutes over medium-high heat. Stir occasionally.
- Serve the crepes with the apple filling, some frozen raspberries and extra maple syrup.
Nutrition
- Serving Size: 1/15 of the recipe
- Calories: 146
- Sugar: 12.7g
- Sodium: 11mg
- Fat: 5.3g
- Saturated Fat: 3.6g
- Carbohydrates: 24.5g
- Fiber: 3.5g
- Protein: 2.6g