These gorgeous crepes are sweet, delicious and perfect for Sunday brunch.
- 1/4 Cup of organic coconut flour
- 4 organic eggs
- 160ml of nut milk (2 cups cashews or almonds, 1 litre of water, 6 dates and blend till creamy. Keeps well in fridge, I also use this for making chia puddings anytime I make pancakes)
- 1/4 cup of melted coconut oil/butter or ghee plus extra for greasing frying pan
Put all ingredients into a blender and process until smooth.
Grease a lare grying pan with extra coconut oil and place over low heat. Pour 1/4 cup of batter into pan and cook until golden on each side.
Repeat with remaining batter.
Garnish pancakes with grilled bacon, banana, berries, honey and coconut
Feeds family of 4-5