Cinnamon crêpes with nut butter, sliced banana & raspberries

Cinnamon crêpes with nut butter, sliced banana & raspberries

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(14 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Use gluten-free flour in these thin breakfast pancakes served with almond butter, fruit and lemon

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
376
protein
14g
carbs
46g
fat
16g
saturates
3g
fibre
5g
sugar
17g
salt
0.3g

Ingredients

  • 75g gluten-free brown bread flour
  • 1 tsp ground cinnamon
  • 1 medium egg
  • 225ml semi-skimmed milk
  • 1 tsp rapeseed oil, for frying
  • 2 tbsp almond nut butter (make your own with recipe in 'goes well with', right)
  • 1 banana, sliced
  • 140g raspberries
  • lemon wedges

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Method

  1. Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.
  2. Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.
  3. Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.

Recipe from Good Food magazine, July 2014

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Comments

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felicityhm's picture
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Delicious. Couldn't get hold of the brown bread flour so just used plain gluten free. Felt like a treat weekend breakfast.

Chuns's picture
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The combination of flavours work really well together. The almond butter is really important and adds depth to the flavours.
Not too sweet, and the raspberries give it that tangy-ness to it.

ruthegginton's picture
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Gorgeous healthy alternative, I used seeded brown flour which gave the crepes a nice texture. If you can't find almond oils, I suggest using some ground almonds sprinkled onto the crepes.

l007er's picture
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These were absolutely delicious, and the almond nut butter added a little welcome crunchy texture.

trier99's picture
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Really enjoyed this breakfast. The pancakes were quick and a turned out very successfully. Beautiful flavour from the cinnamon. Nice and filling too.

hollowl's picture
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Delicious!!! Set me up for the day

tricity.bendix's picture
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I have had healthier food that tasted a LOT better. Skip the pancake and just eat the surrounding fruits. Ours turned out plumper than expected and almond nut butter made it far chewier than is desirable.

dtravers's picture

These were delicious. I didn't miss putting anything like honey or syrup on these, as the cinnamon and banana gave enough sweetness. I used spelt whole wheat flour as not having any issues with gluten I didn't have gluten free flour in my cupboard. I also used cashew nut butter as I had that in the cupboard. All very yummy.

carrolladrienne's picture

Hi there, probably starring me in the face, but I cannot find recipe to make almond butter, in the first recipe of cinnamon crepes?

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