CINNAMON CREPES WITH NUT BUTTER, SLICED BANANA & RASPBERRIES

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

How to Make

1.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.

2.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.

3.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 enjoy.

Nutrition: per serving

• kcal376
• fat16g
• saturates3g
• carbs46g
• sugars17g
• fibre5g
• protein14g
• salt0.3g