Quinoa Crepes (Vegan)

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Breakfast, Dessert, Lunch, Snack

Keyword: Egg-Free, Good Source of Calcium, Good Source of Protein, Vegan

Difficulty: Easy

Plant Points: 4

Servings: medium crepes

Calories: 193.2kcal

High in phytoestrogens to help balance your hormones, these crepes are yummy. Gluten-free, dairy-free, egg-free - there should be nothing in these babies that your body won't love.

Ingredients

300 g quinoa flour Or if you have a good blender you can blend quinoa to make the flour
600 ml organic soya milk
1 tbsp ground flax seeds
1 tsp xylitol Optional
1 tsp vanilla extract
1 tbsp coconut oil For frying, or use an oil of your choice.

Instructions

If you are using whole flaxseeds or whole grains of quinoa, blend these to a flour consistency before you begin.
300 g quinoa flour, 1 tbsp ground flax seeds
Place all the ingredients in a blender and blend until smooth. You want to make sure the mixture is fairly runny so that you can get quite thin crepes. If the mixture is very thick, then add more milk until it is a runny batter.
300 g quinoa flour, 600 ml organic soya milk, 1 tsp xylitol, 1 tsp vanilla extract, 1 tbsp ground flax seeds
Heat a little of your oil on a medium heat. Once it is hot, pour in an appropriate amount of mixture for your pan size and try to spread it out as thinly as possible.
1 tbsp coconut oil
Once it is starting to turn brown on the edges, flip it over and fry the other side.
Cook as many as you wish to eat and top with your favourite toppings. I used frozen berries heated in the microwave and Coco yoghurt and sliced almonds. Yum!

Notes

Nutritional information is for crepes only.

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