Brighten up your pancakes with these supergreen crepes!! I like to add chlorella or spirulina to these but if you want an energy kick you could try a little matcha green tea powder instead.
Difficulty – Easy
Time – 5 minutes preparation, 12 minutes cooking
What’s good about it?
The addition of flaxseed helps bind the mixture and also adds plenty of soluble fibre.
- Simply place all the ingredients in a blender and process until smooth. Let the batter rest for 5 minutes. If it is too thick add a little more dairy free milk.
- Heat a little coconut oil or olive oil in a frying pan. Once hot ladle some of the batter in the pan. Swirl the batter around and cook for 1-2 minutes until the edges turn slightly golden. Flip over and cook for a further minute.
- Remove from the pan and repeat with the remaining batter.
- Serve with lemon and xylitol if wished
Did You Know?
Supergreens like spirulina and chlorella are packed with nutrients particularly protein. Spirulina for example contains a wealth of essential amino acids, iron, protein, B vitamins, and vitamins C, D and E.
170g gluten free flour
1tbsp tapioca flour
1tbsp ground flaxseed
250-300ml almond milk or soy milk
1 small banana or about 100g applesauce
1tsp baking powder
1tbsp lemon juice
1tbsp olive oil
1tbsp xylitol or maple syrup
2tsp supergreens powder