Cinnamon crêpes with nut butter, sliced banana & raspberries

Cinnamon crêpes with nut butter, sliced banana & raspberries

  • Rating: 4 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal376
fat16g
saturates3g
carbs46g
sugars17g
fibre5g
protein14g
salt0.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
BUYING A NUT BUTTER

If you don’t have time to make your own nut butter, both Biona and Meridian brands are widely available.

Goes well with

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    Overall rating

    Rating: 4 out of 5.23 ratings
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