Delicious Gluten-free Vegan Crepes

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: regular flour

Almond flour is lower in carbs and higher in protein.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: water

Water is a cost-effective option for a lighter batter.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and neutral in flavor.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is a common substitute that can be less expensive.

Soak dates in water to soften them for blending later.

In a blender, combine buckwheat flour, brown rice flour, ground flax seed, coconut sugar, arrowroot powder, soy milk, vanilla extract, and 1.5 cups of water.

Blend until the mixture is liquidy and smooth to create the crepe batter.

Preheat a cast iron skillet and grease it before pouring the batter into the center.

Swirl the batter to cover the bottom of the skillet evenly and keep it thin.

Wait for bubbles to form on the surface of the crepe to indicate it's cooking through.

Gently lift the crepe with a spatula and flip it once it's almost cooked through.

Place the cooked crepe in a kitchen towel to keep warm while you cook the remaining batter.

In a blender, combine soaked dates, tahini, a teaspoon of maple syrup, and a tablespoon of soy milk to make the chocolate sauce.

Add cocoa powder to the chocolate sauce mixture and blend until creamy and smooth.

Plate the crepe, drizzle with chocolate sauce, add sliced bananas, and roll it up.

Garnish with more banana slices, a sprinkle of cinnamon, and a drizzle of maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens