Crepes and pancakes are our favorite breakfast during the weekend and every time we love to try different recipes and ingredients combination so that we never get bored of them. I have always found pretty challenging to create a vegan gluten-free recipe for crepes that remains soft and elastic without the eggs or a flour that contains gluten. I have found Psyllium Husk to be a great replacement for eggs and gluten. It's a healthy option, low in calories and rich in natural fiber. It's very sticky and creates a jelly-like consistency and you want to make sure you don't exceed the recommended amount and you measure it carefully.
- 100g Organic Rice Flour
- 1/2 Tablespoon of Psyllium Husk
- 250-300g of Coconut Milk (or Almond Milk)
- 1 Teaspoon of Extra-virgin Olive Oil
- 1/2 Teaspoon of Baking Powder
- 1/2 Teaspoon of Pure Vanilla Extract (optional)
- 1 Teaspoon of Raw Coconut Sugar
- Organic Extra-virgin Coconut Oil
- 2 Bananas
- 2 Teaspoon of Raw Coconut Sugar
- Extra-virgin Coconut Oil
- Raw Cacao Nibs
- Date Syrup or Maple Syrup
- Mix in a large bowl the rice flour, the psyllium husk, the baking powder, the vanilla extract, the coconut sugar, and the extra-virgin olive oil.
- Add the coconut milk and mix all together. Adjust the quantity in order to get a liquid-ish consistency.
- Pre-heat a non-stick pan with a tablespoon of coconut oil and pour the batter.
- Cook 5-6 minutes per each side.
- Cut the banana into slices, add them to a pre-heated pan and stir with coconut oil and a teaspoon of coconut sugar for 3 mins per side.
- Once the crepes are cooked add as a topping the caramelized bananas, the cacao nibs and the date syrup (or the maple syrup as an alternative).