Gluten Free Protein Crepes
Happy Pancake Day!
Since today is Shrove Tuesday aka Pancake Day I bring you not one, but two recipes! One for yummy fluffy sweet pancakes and one for yummier savoury crepes(below)! (You can tell I have a savoury tooth!)
10 years ago I was making crepes with my friends at home celebrating my first surgery. That became one of our traditions. It’s time for a new one right now, so let’s roll them pancakes and crepes and celebrate our milestones, daily successes and friends!
If the fluffy pancakes are a nice Sunday Brunch addition, these silky crepes are an excellent post workout fix. They’re packed with protein and if you have a really good pan, you don’t even need to use much oil. Make a bigger batch and keep in the fridge for a couple of days, or freeze for rainy days! Batch preparation is the solution against all defeat.
Let me know which ones you like more
Vegan Protein Crepes
These are gluten free, dairy free, plant based savoury crepes for every Sunday Brunch, Shrove Tuesday or I want crepes day
1 cup chickpea flour
2 tbsp coaked chia seeds
1 tsp spirulina* optional
1 tsp chlorella* optional
1 spoon hemp protein
1/2 lemon juice
1 pinch salt
2 cups sparkling water
1 pinch baking powder
Coconut oil for cooking
Add all ingredients to the blender and mix for 30 seconds.
Heat up a (pancake) pan on medium heat and pour 1/2 tsp coconut oil in the pan and use a kitchen roll to coat the entire pan. Watch your fingers, it will be hot!
Take the pan off the heat and pour a ladle full of batter into it and swirl it around the pan so the batter coats the entire surface.
Put the pan back onto the heat, slightly shaking it back and forth constantly, and flip when it moves around freely and bubbles are forming.
Cook for the same amount of time on the other side and slide on a plate and repeat the process with the rest of the batter.
You can cover the cooked crepes with a tea towel or plate to keep them warm.
NOTE: These are serving suggestions. Please feel free to be creative and make your own toppings depending on your needs and wants, whether sweet or savoury
1/2 cup coconut flakes
1/4 cup soaked sunflower seeds
1 clove garlic
1/2 tsp salt
1/2 lime”s juice
1 tsp caraway seeds
1/2 tsp honey
1 cup water (cover just about enough)
1/2 spoon psyllium (added towards the end)
Blend all this together and set aside in a bowl.
Green Salad Topping
1 handful baby greens
5-6 cherry tomatoes
1/4 bunch dill/coriander
1 tsp plain mustard
A drizzle of Olive oil
A squeeze of lime/lemon
Salt to taste
Mix everything in a bowl and set aside
1 clove garlic, finely chopped
1cm sliced ginger, finely chopped
1/4 cup water, added in small amounts to prevent the items from sticking to the pan
1/4 lemongrass stick, beaten with the knife
1 tsp Tamari sauce
1 spoon onion seeds
4 closed cup mushrooms, sliced
1 handful kale, roughly chopped
4 cherry Tomatoes, halved
Heat up the pan with a little bit of water and add the garlic, ginger, lemongrass and mushrooms, and let saute for 1 1 minute. Make sure there’s always a bit of water, not too little not too much. Then add the spices: onion seeds and tarmari and mix in the kale and cherry tomato and covering them with a lid to steam up for 2-3 minutes.
Until next time, happy flipping!
Lots of love,
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