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Cinnamon crÍpes with nut butter, sliced banana & raspberries by

Tags: Medium, MorningPrep

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

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