Gluten-Free Banana Crepes

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One of the first things I learned to make when I started reducing my intake of dairy and gluten was pancakes. I discovered I could pretty much swap out the ingredients one by one and they turned out yummy.

So cows milk for non-dairy coconut milk, wheat flour for gluten-free flour and while I still ate organic butter I found you could easily trade this for coconut oil if preferred. 

Then I began to experiment. I added a little vanilla extract, sea salt, cinammon, smashed banana and/or blueberries and drizzle over maple syrup or honey. They tasted amazing.

After a while, I decided I wanted to mix things up a little and so I bought a crepe pan. Same ingredients but now I spread the whole mixture out into a thin crepe instead of making several pancakes and it worked.

Enjoy!

 

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Makes 2

INGREDIENTS

  • 2/3 cup of gluten-free flour or Bobs Red Mills gluten-free flour
  • 1 large banana peeled, mashed
  • 1 dsp of non-dairy coconut milk
  • 1 medium organic free-range egg
  • 1 tsp of pure vanilla extract
  • 2 tsp unsalted butter or coconut oil
  • Maple syrup to taste.

Directions

  1. Melt a knob of butter in a crepe pan or skillet.
  2. Mash the banana in a bowl, add the eggs, vanilla extract, milk and flour and whisk together.
  3. Pour the melted butter into the mixture and whisk.
  4. Melt another knob of butter on the skillet and pour the mixture into the pan and spread thinly to make a crepe.
  5. Allow to cook on a medium heat for 2-3 minutes then flip and cook for another 2-3 minutes.
  6. Serve with a little maple syrup to taste.  
 
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WANT MORE DELICIOUS RECIPES?

If you are looking for more delicious recipes then check out my 7-Day Kickstart. I know how easy it is to get stuck in a rut, which is why I want to help you become more creative in the kitchen and kickstart a love affair with whole foods. If you're ready to change your fate by changing your plate then join me for my 7-Day Kickstart program

NOW I WANT TO HEAR FROM YOU!

I would love to know if you make this and what you think. If you have any questions about this recipe, post them in the comments below. 

Look forward to hearing from you.

Christy

 

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Hey!

I'm Dr Christy Fergusson Ph.D. I am a Doctor of Psychology, Chartered Psychologist, Nutritional Therapist, Clinical Hypnotherapist and Hay House Author. I have a Ph.D., MSc and BA Hons in Psychology; I'm a Chartered Psychologist with the British Psychological Society, a Nutritional Therapist with the British Association of Nutrition & Nutritional Therapy and a Clinical Hypnotherapist with the British Society of Clinical Hypnosis.

Through a combined integration of my expertise in nutrition, psychology and hypnotherapy I launched my company The Food Psychologist and quickly become the ‘go to’ food psychology expert in the UK. I'm the food psychologist from Channels 4′s Secret Eaters, a former Sun columnist and in-house nutritionist at Women’s Health Magazine. I published my first book 'Hot, Healthy, Happy' with Hay House in 2013.

Dr Christy Fergusson

The Food Psychologist Limited, 18 Mugdock Road, Glasgow, Scotland, G62 8PB

I'm Dr Christy Fergusson PhD, MSc, BA Hons, BSC Hons, CPsych a Doctor Of Psychology, Chartered Health Psychologist, Nutritional Therapist & Functional Medicine Expert.  I am a published Hay House author, former in-house nutritionist at Womens Health Magazine and the food psychologist from Channel 4's hit show 'Secret Eaters'.  

As creator of the The Food Psychologist I am passionate about helping women just like you take the guesswork out of their treatment approach and find natural solutions to their heath issues.