When you think of eating healthy do you instantly think of bland kale salads and cauliflower rice?

Well, gone are the days where eating healthy has to be boring, void of flavour, and lacking in rich, satiating nutrients.

Whether you’re studying for exams, recovering from a concussion or other traumatic brain injury, trying to get back into the swing of things in school, or you’re just looking for a delicious crepe recipe loaded with healthy fats and nourishing minerals, these crepes are a breakfast recipe collection must-have.

They are soft, bendable, strong enough to hold a filling (homemade strawberry chia jam, anyone?), all while being gluten and dairy-free.

Print Recipe

Brain-Boosting Breakfast Crepes

These crepes are loaded with omegas, healthy fats and anti-inflammatory compounds. They are the perfect weekend treat during those first few weeks of school, exam time, following an injury or during a stressful time and as an added bonus: they taste DELICIOUS!

Prep Time10 mins

Cook Time30 mins

Course: Breakfast

Keyword: anti-inflammatory, brain-boosting, dairy-free, Gluten Free, omega-rich

Servings: 6

Calories: 208.9kcal

Ingredients

• 1 cup buckwheat flour
• 1/2 cup cassava flour
• 1/3 cup arrowroot starch
• 2 2/3 cup walnut milk
• 2 Tbsp maple syrup
• 1 Tbsp coconut sugar
• 1 Tbsp avocado oil
• 1/2 tsp vanilla extract

Instructions

• To a mixing bowl, add dry ingredients and stir to combine.
• Meanwhile, to a small bowl, add walnut milk, maple syrup, avocado oil and vanilla extract.
• Combine the wet and dry ingredients and whisk to combine. Allow to rest for 10 minutes.
• Heat a well-seasoned cast iron pan over medium heat and add 1/3 cup of batter at a time, tilting pan to spread batter until a thin crepe is formed.
• Cook for about 1 minute per side.