Flaxseed crepes
Makes 12 crepes
Ingredients:
1 cup (140g) flaxseeds
4 egg whites
3 cups (750ml) unsweetened almond milk
1 cup (120g) spelt flour
Instructions:
Add the flaxseeds to a blender and grind them into a fine powder.
To the blender, add the egg whites, unsweetened almond milk, and spelt flour.
Blend the mixture on medium speed until the batter is well combined and smooth. Be sure not to overblend.
Heat a non-stick pan over medium heat.
Once the skillet is hot, pour a ladleful of the pancake batter into the pan to form a crepe. Use the back of the ladle to spread it into a circular shape if needed.
Cook the crepe for about 2-3 minutes, or until small bubbles form on the surface and the edges look set.
Carefully flip the crepe using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, adjusting the heat as necessary.
Top with your smoked salmon, avocado, and yoghurt or try berries, yoghurt, and a sprinkle of cinnamon.
Roll up and serve!
Note: Cooking times may vary, so keep an eye on the pancakes as they cook to achieve your desired level of doneness.