INGREDIENTS
Main
eggs
2
soya milk
230g
olive oil
1 tbsp
buckwheat flour
100g
crunchy peanut butter (low in sugar, for example Whole Earth)
60g
bananas, sliced
200g
blueberries
200g
almonds, chopped and toasted
20g
Icelandic style yoghurt
150g
METHOD
Blend the eggs, milk and oil in blender until smooth.
Add the flour and continue to blend well. Refrigerate this mix for 30 minutes.
Heat pancake pan on a medium heat and lightly oil.
Pour the mixture on the pan & cook your crepe. Repeat this with the remaining batter to make 8 crêpes.
Place crêpes, browned-sides down, on your plate and spread peanut butter down the centres.
Top each crepe with bananas, berries and yoghurt and roll up.
Sprinkle with nuts and enjoy!
KEY NUTRIENTS
Nutrient
Per 100g
% RNI
Per 268g serving
% RNI
Energy kJ
597
7%
1598
19%
Energy kcal
143
7%
382
19%
Fat
6.7g
9%
17.9g
25%
Med
Saturates
1.2g
6%
3.2g
16%
Low
Total sugars
5.4g
6%
14.6g
16%
Med
Salt
0.12g
2%
0.32g
5%
Low
Protein
6.4g
-
17.1g
-
Carbohydrates
13.3g
-
35.6g
-
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.
