Are they pancakes… or crepes? I don’t know. What I DO know is that these deliciously decadent Superfood Mulberry Pan-Crepes will swiftly seduce your palate. They’re gluten-free and vegan – with a soft, fluffy mouth feel and deeply satisfying taste. Even better, they’re packed with superfoods like mulberries (high in iron) and blueberries (antioxidant-rich).
Makes 8 medium to large pan-crepes
1 cup gluten-free flour mix
½ tsp baking soda
2 tsp baking powder
½ cup coconut milk, hemp milk or almond milk
½ cup orange juice
½ tsp fresh orange zest
3-4 TBS of ground chia seeds (use a coffee or spice grinder)
1 tsp ground vanilla powder
1 TBS maple flavored agave nectar or grade B maple syrup
2 TBS coconut oil, melted, plus extra for cooking
½ cup dried mulberries, finely chopped
Agave Maple Syrup for topping
2 bananas, sliced (reserved for topping)
1-2 packages fresh blueberries (for topping)
In a medium bowl, mix the gluten-free flour, baking soda, baking powder, ground chia seeds and sea salt. In a high-speed blender, mix the coconut milk, orange juice, orange zest, vanilla, agave or maple syrup and 2 TBS of coconut oil into a smooth liquid. Add the dry ingredients into the blender and blend again until well combined. Fold in the chopped mulberries by hand. Warm a skillet over medium heat and brush with a generous amount of coconut oil. For each pancake, add no more than ¼ cup of batter into the skillet, smoothing it out slightly with the back of the spoon to flatten. Cook until bubbles form and begin to burst on the top, then flip and cook until golden brown and cooked through. Top with agave or maple syrup, sliced bananas and fresh blueberries.
