Do you have an evening relaxed plan at home and you want to make some goodies, or you fancy eating something delicious but at the same time easy and quick for breakfast? So here I am! sharing my incredible recipe for these vegan and gluten free pure cocoa crêpes with buckwheat flour and coconut sugar, for you to make them at home.
The batter can be ready in 5 minutes, and you can also fill them with whatever you like the most. I show you my blueberry compote recipe to give it a nice and funny acid touch.
Buckwheat flour is popular known as a cereal, but the truth is that is a seed, so it doesn’t contain any gluten. Cereals are grown in the family of grass plants and buckwheat seeds are grown in the family of polygonaceae plants, so they are not related at all and you can be sure it doesn’t contain any gluten. So celiacs and gluten intolerants, welcome to the crêpe party!
Don’t forget! if you make this recipe you can explain me how it was you experience down below in the comments, I would love to read you : )
Let’s bake!
VEGAN AND GLUTEN FREE PURE COCOA CRÊPES
makes 12 medium crêpes
· Ingredients ·
Crêpes:
30 g ground flaxseed
90 ml water
30 g buckwheat flour
30 g pure cocoa powder
a pinch of salt
30 g coconut sugar
330 ml coconut milk
30 ml coconut oil
1 tsp vanilla essence
Blueberry compote:
200 g blueberries
20 g coconut sugar
Decoration:
Fresh blueberries
· Step by step ·
Crêpes:
In a small bowl mix the ground flaxseed with the water.
Leave it rest for 15 min, you’ll see the final consistency is thick and similar to a beaten egg.
In a medium bowl, with the help of a whisker, mix the flour with the salt and the cocoa.
Add the previous flaxseed mixture to the flour.
Add the sugar and pour bit by bit the coconut milk, mixing well with the whisker so no lumps appear.
Finally, add the coconut oil and vanilla.
In a big nonstick pan, put a bit of coconut oil and wait for it to melt down.
Now, with a kitchen paper towel spread the oil all over the pan.
Blueberry compote:
In a small saucepan at medium heat smash a little bit the blueberries, letting the juice to come out.
Add the sugar and let it dissolve with the smashed blueberries.
Let it simmer for 5 minutes approximately. The texture depends on how you like it, you can leave it more liquid or with more pieces of fruit.
· Tips ·
The ground flaxseed mixture with water is added to substitute the egg, 1 animal egg can be substituted for 1 flaxseed “egg”. In this recipe I substitute 2 animal eggs. To make a flaxseed egg you need: 15 g ground flaxseed + 45 ml water, leave it rest for 15 minutes.
If you don’t have coconut milk you can always substitute it for another vegetable milk that contains a high fat level, such as almond or hazelnut milk.
The blueberry compote is totally optional, but I think it gives an interesting acid touch to the recipe. You can make it with any fruit you like or even substitute it for any kind of dry fruits butter you have at home, such as almond or peanut butter.
Enjoy!
Follow me on my social media
Bloody Delicious Pinterest
Bloody Delicious Instagram
I would love to see your take on my recipes, tag me using the hashtag #bloodydelicious
All my social media links are in the side bar, come and say Aloha!
Share and follow me for more delicious post to come : )
Leave a Reply