As a part of my health kick I’ve given a go on the whole minimising gluten and dairy thing a go, trying to accomplish healthier eating without having to compromise sweet foods. First on my list were crepes, one of many weaknesses but it about time I made them less-bad, switching up maple syrup for agave nectar and avoiding the dairy with some unsweetened almond milk. Here’s how they went…
Amelia’s Special Gluten & Wheat Free Crepes, Makes 10:
You’ll need…2 Cups Gluten Free flour, 1 TSP Vanilla Extract, 1 1/2 Cups Unsweetened Almond Milk, 5 Tablespoons Olive Oil, 1 TSP Baking Powder, 4 Eggs, 1 TSP Coconut Oil.
To start with add the flour and baking powder into a bowl, then add in four eggs and beat in. Next add in the olive oil, vanilla extract and mix well until there’s a light and thin consistency. Use Coconut oil to grease a pan and add the batter onto to pan to cook for about 4 minutes before flipping over. As opposed to pancakes these have a thicker consistency and actually end up making me feel fuller quicker!
I like to finish mine off with something sweet like a sprinkling of Agave Nectar and some cut up fruit like strawberries, raspberries and blackberries and if you’re really in a sweet mood there’s always a sprinkling of sugar too. Mmm-mmm.