"Vegan Gluten-Free Crepes with Caramelized Bananas. Crepes are one of our favorite breakfast! I have always found pretty challenging to create a vegan gluten-free recipe for crepes that remains soft and elastic without eggs or gluten. I have found Psyllium Husk to be a great replacement. It's a healthy option, low in calories and rich in natural fiber.
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Full recipe in our blog. Link in bio!
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Ingredients:
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"
Vegan Gluten-Free Crepes with Caramelized Bananas
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Prep time 30mins
Recipe Card
ingredients
- 100 grams Organic Rice Flour
- 1/2 tablespoon Psyllium Husk
- 300 grams Coconut Milk or Almond Milk
- 1 teaspoo Extra-virgin Olive Oil
- 1/2 teaspoo Baking Powder
- 1/2 teaspoo Pure Vanilla Extract
- 1 teaspoon Raw Coconut Sugar
- To Taste Extra-virgin Coconut Oil
- 2 whole Bananas
- 2 teaspoon Raw Coconut Sugar
- To Taste Raw Cacao Nibs
- To Taste Date Syrup or Maple Syrup
Method
Step 1
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.
Step 2
Add the coconut milk and mix all together. Adjust the quantity in order to get a liquid-ish consistency.
Step 3
Pre-heat a non-stick pan with a tablespoon of coconut oil and pour the batter.
Step 4
Cook 5-6 minutes per each side.
Step 5
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.
Step 6
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).