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Plant-Based Buckwheat Crêpes with Strawberries Recipe


Plant Based Buckwheat Crepes With Strawberries

Credit: Jacqueline Alwill

Amazing how easy it is to swap to plant-based recipes without ever feeling you’re missing out, and these crêpes are just the recipe for that! Serve with a delicious nut butter of choice and fresh strawberries, and if you prefer savoury simply omit the coconut sugar and vanilla.

Makes: 8–10 crêpes

GF, V, VG

Ingredients

Method

  • 1½ cups buckwheat flour
  • 3 tbsp coconut sugar
  • 2 tsp baking powder
  • 2 cups soy or almond milk
  • 1 tsp extra-virgin olive oil
  • 1 tsp vanilla extract
  • Coconut oil for frying
  • Fresh strawberries & almond butter, to serve
  1. Whisk all ingredients together in a large mixing bowl.
  2. Heat a frying pan on medium heat, add a drop of coconut oil to coat, then add ¼ cup batter and swirl around the pan. Cook about 90 seconds on one side before flipping and cooking a further 30 seconds on the other.
  3. Serve with fresh strawberries and almond butter.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.