Buckwheat Energy Crepe
Buckwheat energy crepes are a delicious, gluten-free alternative to traditional crepes. They are made from buckwheat flour, which is a gluten-free grain that is high in fiber and protein. Buckwheat crepes can be topped with nuts and berries for a nutritious breakfast or served as a side dish with dinner
Ingredients
- 130 grams Buckwheat Flour
- 200 ml Almond Milk
- 100 ml Filtered Water
- ½ tsp Vanilla Extract
- ½ tsp Cinnamon
- ½ tsp Himalayan Salt
- ¼ tsp Maple Syrup
- ½ tbsp Coconut Oil (for frying)
Instructions
- Using a hand whisk, combine all the ingredients to form a homogeneous batter.
- Put a tiny amount of coconut oil in a nonstick frying pan and heat it up on medium. Add two large spoonfuls of batter.
- Cook for 30 seconds more after flipping the crepe over, or until it can be removed with a spatula and the underside has a good golden brown.
- Serve with maple syrup, vanilla cream, and fresh berries.
Notes
The potential of buckwheat to aid the population as a cheap and nutritious food source was realized through its use in the production of bread. As a result, the production of buckwheat and other grain foods rose to an all-time-high and, in turn, the number of bakeries and bread manufacturing facilities rose to an all-time-high. This was a very positive step in the rise of the western civilizations as we know them today. In addition, the fact that the foods were cheap and nutritious made it easier for the common people to get an adequate meal.