Buckwheat Crepes with Whipped Coconut Cream
Buckwheat is not actually a grain, but a seed related to rhubarb and sorrel.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Buckwheat Crepes with Whipped Coconut Cream
Ingredients
Instructions
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In a large bowl, whisk together the buckwheat flour, flaxseed meal, almond milk, water, coconut oil, maple syrup, and vanilla extract until smooth.
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Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
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Pour 1/4 cup of the batter into the skillet and swirl to evenly coat the bottom.
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Cook for 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
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Flip the crepe and cook for an additional 1-2 minutes.
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Repeat with the remaining batter.
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In a separate bowl, whip the coconut cream and powdered sugar until light and fluffy.
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Serve the crepes with a dollop of whipped coconut cream and fresh berries.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
