GLUTEN AND DAIRY FREE CREPES

Enjoy a delicious gluten and dairy-free crepe for breakfast.

• 2/3 cup banana flour resistant starch
• 1.5 cups almond milk
• 4 organic eggs
• 3 tbsp hemp seed oil
• 1/2 tsp of Himalayan pink salt
• 2 tsp of lemon juice
• 2 tbsp of coconut sugar

Toppings: Drizzle Jimalie coconut nectar and turmeric or fresh lemon juice with a  sprinkle of Jimalie coconut sugar

1. Blend all ingredients together in a blender or Nutribullet.

2. Leave in fridge for 20 minutes.

3. Use a non stick medium hot pan and pour small amount of mixture in the pan. Evenly spread mixture so that it is thin. (Tip: you can do this by picking up the pan and swirling it around to evenly thin out mixture)

4. As the mixture starts to brown, use a spatula (I use a rubber one on a non stick pan) to scrape down around the edges. Gently flip and allow it to cook for a few more seconds before transferring it to a plate.

5. Repeat with the remaining mixture.