Cinnamon crÍpes with nut butter, sliced banana & raspberries by louise186

Prep: 5 mins Cook: 10 mins


75g gluten-free brown bread flour (replace with normal wholegrain flour to being with) 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


1. Tip the flour into a large mixing bowl with the cinnamon.

2. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.

3.Place a non-stick frying pan over a medium heat and add a little of the oil.

4. When the oil starts to heat, wipe most of it away with kitchen paper.

5. 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.

6. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.

7. Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter.

8. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.

Servings: 2