- 1/2 cup ground almonds
- 1/2 cup porridge / oats
- 3 tablespoons of flour (GF Optional)
- 1 cup milk (any milk)
- 1 egg
- 1 teaspoon vanilla extract
- 2 tsp maple syrup or honey
- a tiny pinch of salt
- Berries and Maple or honey to serve
1.- Place porridge in a food processor. Grind for 30 seconds or until a flour forms. There should be about 1 cup of this mixture.
2.- Transfer porridge flour, ground almonds and flour to a large mixing bowl and stir well. Add the milk, egg, vanilla, maple syrup and salt. Whisk for 20 seconds or until smooth and incorporated.
3.- Heat a large non-stick pan over low heat (add a tiny amount of oil to a kitchen paper towel and coat thinly the pan before start).
4.- Pour about 1/4 cup batter onto the pan. Carefully swirl the batter around the pan once to spread the batter out for a thinner crepe. Cook until the edges of the crepe come up easily with a spatula.
5.- Carefully loosen the crepe around the edges and then inward to the centre until the crepe releases from the pan; remove and set aside. Repeat with the remaining batter. Serve with mashed berries and maple syrup, or banana & almond butter. Choose your favourite toppings!
Credit: Chef Jeeny Maltese from My Nutrition Ireland