Flax & Oats Crepes (Vegan, Gluten-free)
This recipe does not require eggs or any refined white flour or sugar. Quick, healthy and definitely a guilt free breakfast you can have all morning everyday. But to create that perfectly thin and crispy yet foldable crepes, you need a little of practise to control the low medium heat and the working on a normal non stick pan (I mean if you don't intend to buy those flat crepe maker skillet)
To create that binding agent for this vegan mixture, I had to use 1/2 cup of grounded flaxseed meal since no eggs are involved.
The ingredients are:
1/2 cup Gluten-Free Rolled Oats from @MYPROTEIN
1/2 cup grounded flaxseed meal
1/2 cup of filtered water
2 tbsp of 100% grade A maple syrup
1/2 cup of homemade almond milk
1.5 tbsp of cold pressed coconut oil
Pinch of pink salts
1 tsp of vanilla essence (optional)
Servings 6-7 crepes (depending on size)
Blend till smooth in the power blender and make sure the texture is super smooth and slightly watery.
Key tips: Place in the fridge to thicken a little for 20-30 mins so that the flaxseeds will start taking shape.
2nd tip is make sure you know that your pan is a non stick pan! This is extremely crucial.
Heat pan on medium low heat. Pour about 2 to 3 tbsp of smooth batter into pan and spread the batter around the pan so that it is nicely spread out thinly. You know when the batter is ready to flip when the edges are curl upwards slightly and a little toasty brown. Use a flat spatula and flip it over. Cook for another minute or so, and add your bananas/peanutbutter in center of crepe, while still in the pan! Fold the edges in or roll if you like and you are done! Apply to the same method to the next one.
Practise makes perfect but this is pretty easy to master so give it a go 2-3 times and you will get your perfectly thin and crispy crepes!
Have fun with breakfast and stay Vegan!