Chocolate Crepes with Pudding and Blueberries
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1/3 cup unsweetened cacao powder
- 1 1/2 cup almond milk (substitute with any other non-dairy milk)
- 1/2 cup sparkling water
- 3 tbsp agave syrup
- 1 tbsp vanilla extract
- 1 big ripe banana
- A pinch of fine sea salt
- coconut oil for the pan
Preparation
Combine all the ingredients in the blender until well combined.
Preheat a nonstick pan, on medium heat.
Grease the pan with coconut oil.
Pour the batter into the center of the hot skillet, letting it spread outward to create a thin layer of crepe. Cook for about 3 minutes or when you see that the crepes is building little bubbles, then flip. Cook the other side for about 2 minutes.
Repeat with the remaining batter.
Stuff the crepes with fresh fruits and your favorite sauce. Enjoy!