I have always loved pancake day. I remember being excited at the idea of getting to shun vegetables in favour of eating Nutella smothered pancakes for dinner.
For while my life was pancakeless (unless you count my flat chest). After I found I was lactose and gluten intolerant I thought I had to give up all the yummy food I loved. Shop bought ‘free-from’ versions just weren’t the same and my first attempts ranged from ‘unsatisfactory’ to ‘could try harder’.
It wasn’t until I educated myself on nutrition, researched and discovered inspiring blogs, YouTube channels and Instagram accounts that I realised there’s a whole world of healthy, delicious, wholesome free from alternatives out there!
I’m talking all the nut milks (if you haven’t already, you should try tigernut milk), chia seeds, flax seeds, coconut sugar, and the huge range of gluten free flours from buckwheat to chickpea.
So naturally, now I make pancakes and crepes on the regular; we’re talking everyweek not just one measly day a year! How I am supposed to cram all my favourite pancake recipes (chocolate peanut butter, pumpkin pie, triple jam, lemon and coconut) into one day?!
I’m definitely adding these lemon chia crepes to my list of favourites; light and zingy, they’re the perfect way to start of end your day. Plus they are a good source of:
🌾FIBRE for gut & bowel health (did you know, fibre feeds the good bacteria in your intestines)
💪PLANT-BASED PROTEIN to build healthy muscles and tissues
✨OMEGA 3 FATTY ACIDS to fight inflammation, improve mental health & help your skin glow
🌟VITAMIN C to support collagen production, boost your immune system & aid wound healing
1 scoop (20g) unflavoured or vanilla vegan protein powder (I used Form Pureblend)
30g brown rice flour
30g sprouted buckwheat flour
1 tbsp chia seeds
Pinch Himalayan pink salt
1 egg (or flax egg)
160ml almond milk
Juice of ½ a lemon
- Add dry ingredients to a bowl or jug (I find it easier to use a jug with a pourable spout). Mix to combine.
- In a separate bowl whisk the milk, egg & lemon juice.
- Create a little well in the center of the dry mix and gradually pour in the wet mix, whilst whisking.
- Pop a frying pan on a medium/low heat and add a little oil.
- Once the pan is hot, pour in enough mixture to thinly cover the surface of the pan.
- Cook for about 1-2 minutes on each side or until its flippable. Repeat until all the mixture is used.
- Top with coconut yogurt, a squeeze of lemon juice, orange segments or blueberries and a dusting of baobab powder.
Have a flippin’ good day x