Cinnamon crêpes with nut butter, sliced banana & raspberries

brunch gluten free sdp summer diet plan vitamin c

N/A

Source

Ingredients

75g gluten-free brown bread flour

1 tsp ground cinnamon

1 medium egg

225ml semi-skimmed milk

1 tsp rapeseed oil , for frying

2 tbsp almond nut butter (make your own with recipe in 'goes well with', right)

1 banana , sliced

140g raspberries

lemon wedges

Method

Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.

Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.

Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.