I would like to introduce you to one of our super star nut butter in this post, the Cinnamood. This peanut-sunflower seed butter with cinnamon, and vanilla can definitely sweeten your day and can be used in numerous different ways. Spread on a slice of toast, on a crackerbread, use in pudding recipes, or fill your crépes (thin pancakes) with a spoonful of Cinnamood.
All it said, I am sharing a fascinating crépe batter recipe with you today that is not only healthy, but vegan too. Being on a vegan diet this month I made this batter using almond milk and didn’t add eggs. You don’t need to replace the eggs with anything here, these crépes will still hold together well and cook nicely.
Makes 4 crépes.
100 g flour (spelt or buckwheat)
250 ml almond milk
5 ml rapeseed oil
Pinch of salt
0.5 tsp cinnamon
A drop of vanilla essence
4 tbsp Cinnamood nut butter
2 tsp chia seeds
Measure the flour, milk, oil, salt, cinnamon, and vanilla in a mixing bowl and combine well together with a hand mixer.
Heat a teaspoon of rapeseed oil in a pan over medium-high heat.
Ladle some batter into the pan and cook for about 1 minute. Flip the crépe to the other side and cook for 1 more minute. Continue until you finish all the batter. This amount should make 4 crépes.
Wipe the pan with more oil if the crépes start sticking to the pan.
Spread a tablespoon of Cinnamood nut butter in each crépes and fold them to the desired shape. Add some sliced banana on the top and sprinkle with chia seeds. Enjoy! 😊