Buckwheat Crepes with Berries
Delicate and light buckwheat crepes filled with a colorful mix of anti-inflammatory berries. Buckwheat is a gluten-free whole grain that's rich in antioxidants, while berries provide a high dose of vitamin C and other anti-inflammatory compounds. This dish is perfect for a nutritious start to your day, promoting overall health and well-being.
Anti-Inflammatory Ingredients
Ingredients
- 1 cup buckwheat flour
- 1.5 cups almond milk
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups mixed berries (blueberries, strawberries, raspberries)
- 1/4 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
Instructions
In a small bowl, mix the flaxseed meal with water and set aside for 5 minutes to thicken, creating a 'flax egg'.
In a large mixing bowl, combine the buckwheat flour, almond milk, olive oil, maple syrup, vanilla extract, salt, and flax egg. Whisk until smooth.
Heat a non-stick pan over medium heat and lightly grease with olive oil. Pour 1/4 cup of batter onto the pan, tilting the pan to spread the batter evenly. Cook for 2-3 minutes until the edges are dry, then flip and cook for another 2 minutes. Repeat with the remaining batter.
Serve the crepes filled or topped with mixed berries, a sprinkle of chopped walnuts, and a dusting of ground cinnamon.
Nutritional Information
375
Calories
9g
Protein
65g
Carbs
12g
Fat
10g
Fiber
Tags
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