1 tsp cinnamon
pinch of salt
⅔ cup (160 ml) plant milk e.g. soy, almond, or oat milk
¼ cup (60 ml) sparkling water or more plant milk + ½ tsp baking powder
1 tbsp maple syrup
1-2 tbsp coconut oil or another vegetable oil for frying
To serve
2-3 tbsp chocolate spread or homemade vegan Nutella
3-4 bananas
desiccated coconut
pomegranate seeds
Instructions
In a bowl whisk together flour, cocoa, cinnamon, pinch of salt, plant milk, sparkling water and maple syrup until just combined (add a little more liquid if needed).
Heat a little coconut oil on a crêpes maker or in a shallow non-stick pan on high heat. Depending on the size you want, pour about ¼ or ⅓ of the batter into the pan and spread into a large round pancake. Cook for about 1-2 minutes until bubbles form on the surface and it no longer sticks to the pan. Then
To continue reading, scroll down and click Next 👇👇👇
