Chocolate crepes/pancakes with banana & cashew cream

Gluten-free

Serve 1-2

¼ cup of gluten-free flour

2 tsp raw cacao powder/cocoa powder

1 egg

1-2 tbsp milk or milk alternative

1 tsp approx. of your favourite sweetener

Method

In a medium bowl put the flour, cacao, sugar and egg, mix well. Add 1 tbsp milk for more of a pancake consistency. For more of a crepe consistancy use about 2 tbsp (mix should be quite runny.

On a medium heat in a large pan put in a little butter and swirl to coat the pan. Pour in your pancake mix and swirl to evenly coat the pan. If the mix is a thicker one it is harder to swirl. Cook for about one minute then turn over for another minute. You can make 2-4 smaller ones if you want to stack them.

Serve with maple syrup, cream, banana etc…

Serving suggestion roll up with banana and cashew cream

Cashew Cream

 Makes 1 cup

This can be used as a crepe filling or cake filling (using less liquid)

This makes a nice substitute for yoghurt to top your breakfast with.

To get that yoghurt tang use ½ tsp of lemon juice per tbsp. of cashew cream.

½ cup raw cashew nuts

2 cups of hot water

1 medjool date, pitted. You can leave out the date if you want to use it in a savory dish.

Method

Soak nuts for half an hour then drain, reserving ½ cup of the liquid. Process the nuts, liquid and date until very smooth and creamy. To use as a cake filling or similar you can use less liquid and maybe use another date. You could add some cacao if you want a chocolate hit!