I don’t get why pancakes themselves have to be relatively plain. They’re always used as the base for the beautiful, delicious toppings, and are rarely ever designed to provide the flavour themselves.
Well I believe in the humble pancake. I believe in a pancake which can hold it’s own, with or without any added extras. For my original recipe post for this, see https://thehenchvegan.wordpress.com/2016/08/15/gingerbread-buckwheat-crepes/
100g Buckwheat Flour
250ml Unsweetened Almond Milk
1tsp Nutmeg (be generous with these teaspoons, but don’t go crazy. We’re aiming for gingerbread crepes, not ‘spicy death crepes’.)
12 Sprays Oil (you know the drill, 2 calorie per spray bottle etc.)
1. Throw all your dry ingredients in a food processor and mix well. Add your wet ingredients (except for your oil) and mix until smooth. Double check the bottom of that food processor with a teaspoon for any cemented dry ingredients, nobody wants their last crepe to be lumpy and sad.
2. Put your pan over a medium heat, spray with 2 sprays of oil, and pour your batter onto the pan, spreading it right to the edges. Allow the crepe to just start going golden brown underneath, and flip it over, giving it the same time on the other side. Repeat for the rest of the batch. This batch should make about 6 good crepes, give or take, depending on how thin you like them and how big your pan is.
3. Serve your crepes with whatever topping you like, if you’d like one. In the picture (but not in the macros), I served mine with warm pan-fried apple slices, cinnamon and almond butter. A gorgeous filling- but not the star of the show, by any means. These good eggs (minus the egg) are stunning with or without the added extras. Serves 1, because why the hell not.
Published by Georgie Williams