Pancakes with strawberries and coconut cream Recipe

(0 ratings)
Sending your rating
  • Dairy-free
  • Healthy
  • Vegetarian

serves:

2 - 3

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

‘On the weekend I love to make something special for breakfast like my healthy crepe recipe. The mix is made from vitamin E, rich almond milk and buckwheat flour. Buckwheat flour is awesome and I use it in many of my dishes, its reasonably priced and easy to find nowadays.’ says Madeleine Shaw.

Ingredients

  • For the 
  • :
  • 225ml almond milk (or other milk of choice)
  • 4 eggs
  • 125g buckwheat flour
  • 2 pinches of salt
  • Coconut oil
  • 100g strawberries
  • 300g coconut yogurt (I love Coyo)
  • Maple syrup or honey
  • Toppings – cacao nibs, goji berries, nuts, seeds…

Method

  • 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.

More Recipe Ideas

Top Tip

Experiment with a variety of toppings. We have given you just a few of the endless possible topping combinations!

Explore More