Cinnamon Crêpes with Nut Butter, sliced Banana & Raspberries

Cinnamon crêpes with nut butter, sliced banana & raspberries

Recipe by BBC Goodfood, tried & tasted by GraceDifficulty: Easy





We all need a bit of sweetness in our lives! And if you’ve a vegan in the family, am sure they’ll thank you for serving them these Cinnamon Crêpes (as will everyone else as they’re really delish!)


  • 75g gluten-free brown bread flour
    1 tsp ground cinnamon
    1 medium egg
    225ml semi-skimmed milk
    1 tsp rapeseed oil, for frying
    2 tbsp almond nut butter
    1 banana, sliced
    140g raspberries
    lemon wedges


  • Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.
  • Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.
  • Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.

Cook’s Tip

  • Nut butters are freely available at supermarkets