Birthday Cake Streusel Banana Bread

How to make it

Banana Bread

1. Preheat oven to 350F and grease 4 mini-loaf pans with non-stick spray.

2. In a stand mixer with a whisk attachment, or in a bowl with egg beaters, whisk together sugar and eggs on high until mixture becomes light, fluffy, and pale yellow (~4 minutes).

3. Turn stand mixer to low speed and drizzle in oil down side of bowl.

4. In a food processor, or by hand, mash ripe bananas into smooth puree. Add yogurt and vanilla to mix. Whisk into bowl. Scrape down edges of bowl with a spatula.

5. In a small bowl, sift together dry ingredients.

6. Add to bowl and remove from stand mixer. Fold ingredients in by hand until mixture is just combined. While thick, the batter should still feel airy and ‘fluffy’.

7. Divide 50% of batter evenly into prepared pans. Top with chocolate chips, divide remaining batter in pans, and top with remaining chocolate chips desired.

8. Place in oven for ~7 minutes. Meanwhile, prepare the streusel topping.

Streusel Topping

1. In a medium size bowl, whisk together flour, sugars, baking powder, and salt.

2. Add in oil and vanilla.

3. When mixture starts forms into small pebbles with some larger chunks and some smaller sandy bits, toss in sprinkles.

4. Remove banana bread from oven, it will hardly still look mostly like batter.

5. Divide streusel topping over banana bread. The easiest way is to take a clean hand, grab a handful, squeeze, and then crumble over pans, creating nice large chunks.

6. Return to oven and bake for an additional ~30-40 minutes (Depending on size of pans). Bread is done when a toothpick inserted comes out clean (except maybe for some melted chocolate lol!).

7. Let Cool.

8. To remove from pan without tipping over and losing some crumb top, I find it easiest to loosen with a butter knife. Tilt pan slightly, and then use knife to slip under and pull up.
   

What you’ll Need

Banana Bread

1 Cup white sugar

2 eggs

1/2 cup oil

3 1/2 very ripe bananas

2 Tbsps greek yogurt

1 tsp vanilla extract

1 2/3 Cups flour

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

white, milk, or semi sweet chocolate chips to taste

Streusel

3/4 Cup Flour

1/2 Cup Sugar

1 1/2 Tbsps Golden Sugar

1/2 tsp baking powder

1/2 tsp sea salt

1/4 Cup oil

2-3 tsps vanilla extract

1-2 Tbsps sprinkles

Activated Charcoal Waffles

How to make it

1. In a large bowl, sift together all of the dry ingredients.

2. In a smaller bowl, whisk together all the wet ingredients.

3. Pour the wet ingredients into the dry.

4. Fold in gently, do not over mix.

5. Preheat waffle iron to medium high.

6. Coat with non-stick spray.

7. Pour ~1 Cup of batter into waffle maker (or follow instructions for your machine).

8. Remove from waffle iron when ready.

9. Repeat with remaining batter.

10. Top with fruit, ice cream, whipped cream … the options are endless.

11. Enjoy.

What you’ll need

Dry

1 Cup flour

1/4 Cup sugar

1/3 Cup cocoa powder

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp sea salt

1/2 tsp cinnamon

2-3 Tbsps activated charcoal

Wet

1 egg

3 Tbsps apple sauce

1/4 Cup greek yogurt

1/4 Cup skim milk

3/4 Cup Diet Coke

1 tsp vanilla extract

XXL Fluffy Pancakes

How to make it

Read all instructions first - this is very important as the PROCESS is what makes flooooffffy pancakes - not the ingredients themselves!

1. Separate eggs, placing yolks in a medium bowl, and whites in the bowl of a stand mixer.

2. Place bowl with egg whites in freezer for 10 minutes.

3. Meanwhile, add milk, yogurt, and vanilla to yolks.

4. Sift in flour and baking powder. Stir until just combined.

5. Get out a large frying pan with a lid and place on stove over lowest heat to gradually warm.

6. Remove bowl form freezer and place on stand mixer with whisk attachment. Beat on medium-high for 2-3 minutes until egg whites become frothy.

7. With the mixer still going, slowly sprinkle in 1 Tbsp of sugar. Once added, sprinkle in the second Tbsp. Keep beating until soft peaks begin to form. This means - when you lift up the whisk, or draw a knife through the egg whites, little mountains will rise and hold form. The mixture will be glossy.

8. Slowly, using a whisk, add in 1/4 of the egg whites to the egg you mixture at a time. Continue until just combined. Careful not to deflate the mixture and stir gently.

9. Grease the pan, and use a piece of paper towel, such as Bounty, to remove any excess grease.

10. Using a 1/4 Cup or a 3Tbsp cookie scoop, place 2 - 3 dollops of batter evenly in prepared pan. You’ll want to be able to flip them gently later so leave space. This recipe makes 3 3”-4” inch pancakes or 4 2.5”-3” inch pancakes.

11. Add a second dollop of batter on top of the first - staking vertically. Allow to cook for 1 minute, and add one final scoop of batter on top.

12. Place a little bit of water (1/2 Tbsp) in the pan, and cover with a lid. Allow to cook for ~4-5 minutes, until tops look relatively dry.

13. Remove the lid. Using a spatula, flip / roll each pancake over.

14. Replace lid and allow to cook for an additional 2-4 minutes.

15. Serve with fresh fruit, whipped cream, maple syrup, or your favourite chocolate spread - I am loving this one from our local Roasted Nut.

Variations:

1. The classic - maple syrup and whipped cream!

2. Add lemon zest to the batter and serve with a blueberry compote. There is a great recipe here :)

3. Add a little more vanilla in the batter and some rainbows sprinkles for a birthday special! Top with whipped cream (or ice cream) and strawberries.

4. Smear with chocolate hazelnut spread and some fresh bananas! Top with a warm drizzle of peanut butter!

What you’ll need

2 eggs

1/2 tsp vanilla extract

1 Tbsp skim milk

1/2 Tbsp Greek Yogurt

1/4 Cup cake flour

1/2 tsp baking powder

2 Tbsps sugar

Fall Pumpkin Spice Loaf with Cream Cheese Frosting

How to make it

1. Preheat oven to 350F.

   • For mini loaves - grease 3 pans.

   • For a normal loaf, line one pan with parchment paper.

2. Sift together flour, baking soda, baking powder, salt, and spices.

3. In a bowl cream together butter, yogurt, and sugar.

4. Beat in egg.

5. Add in pumpkin puree.

6. Fold in dry ingredients.

7. Batter will be very thick - spread into prepared pans.

8. Bake for ~35-45 minutes (mini) or for 55-65 minutes (normal) loaf.

9. Allow to cool for 1 hour.

10. To prepare frosting - beat 1/2 cup of cream cheese until fluffy. Sift in powdered sugar. Add in vanilla.

11. Spread on loaves and allow to drip down sides. Note you will have some extra frosting … for all that spatula licking you do along the way or for another dessert.

12. Optional - sprinkle with toasted walnuts, almonds, or pecans.

What you’ll need

For the Loaf

1 Cup flour

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg or all spice

1/4 tsp sea salt

1/4 Cup butter, softened

2 Tbsps greek yogurt

1 Cup sugar

1 Cup pumpkin puree

1 egg

For the Frosting

1/2 Cup cream cheese

1 1/2 Cups icing sugar

1 tsp vanilla extract

3 Ingredient Everything Bagels

How to make it

1. Preheat oven to 350F and line a cookie sheet with parchment paper.

2. In a large bowl, fold together skyr and flour. Optional (but highly recommend), sprinkle in a few tsps of everything bagel seasoning for flavour throughout.

3. When just combined, separate into 4 equal chunks.

4. Lightly flour your counter if needed, and roll each into a long strand (about 6 inches).

5. Pinch the dough together at the ends into a round bagel shape.

6. Place on tray, and sprinkle on another few tsps of everything bagel seasoning - really this is based on your taste!

7. Bake for 23 minutes.

8. Once almost done, remove and turn the oven up to 500F.

9. Bake for an additional 2-3 minutes until lightly golden.

10. Enjoy with cream cheese and smoked salmon, or just on their own!

What you’ll need

1 Cup self rising flour

• If you do not have, this can be created with:

  • 1 Cup flour

  • 1/2 Tbsp baking powder

  • 1/2 tsp sea salt

1 Cup 0% MF Skyr

Everything Bagel seasoning

Mocha Banana Bread (Oil & Butter Free)

How to make it

1. Preheat oven to 350F. Grease two mini, or one small loaf pan.

2. In a small bowl, sift together dry ingredients (Flour, cocoa powder salt, baking soda, baking powder, cinnamon).

3. In a medium bowl, mash ripe bananas until pureed.

4. Add in sugar and stevia, mixing well.

5. Add in yogurt, egg, and vanilla, and coffee.

6. Fold in dry ingredients and chocolate chunks.

7. Spread in prepared baking pan(s).

8. Bake for approximately 30 minutes, or until a toothpick inserted comes out clean.

9. Allow to cool.

10. Enjoy.

What you’ll need

2 Very ripe small - medium bananas

1/4 Cup stevia

1/4 Cup granulated sugar

1 Tbsp Greek Yogurt

1 egg

1 tsp vanilla

3 Tbsps Espresso or coffee, cooled

3/4 Cup flour

1/4 Cup cocoa Powder

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

White chocolate chips (“Optional”… but not really)

Cinnamon Raisin Pretzels

How to make it

1. In the bowl of a stand mixer, gently whisk sugar and salt into warm water.

2. Sprinkle with instant yeast, and let bubble (~5 minutes), before stirring.

3. Add flour, cinnamon, and raisins, and place the hook attachment on the mixer. Cover with a tea towel, and start on low speed for 30 seconds.

4. Remove tea towel, flour should not be fully incorporated at this point, but worked in enough not to fly. Add in melted butter.

5. Start the stand mixer again on low, slowly increasing speed. On medium, allow the hook to knead the dough for ~7 minutes. When the dough is close to ready, it will pull away from the edges of the bowl, and form into a ball.

6. Transfer dough ball into a lightly greased bowl, and cover with a towel.

7. Allow to rise in a warm place for ~1 hour.

8. Once ball has risen, fill a large pot with ~3-4 inches of water. Place on stove top on high heat to bring to a boil.

9. Preheat oven to 450F, and line a cookie sheet with parchment paper.

10. Meanwhile, divide dough into 6 even balls. Take each ball, and roll out on the counter into a long (~ 9 -12 inches) strand. Form dough strands into pretzel shapes. Holding the two ends, create a U. Then cross the ends into opposite hands. Pull dough back, and press into the bottom corners of the U loop.

11. Boil each pretzel in the water for 20-30 seconds, removing from water with a slotted spoon, and placing on prepared cookie sheet.

12. Place in over and bake for ~10 minutes.

13. While baking, mix together cinnamon sugar for the top. Melt the butter in the microwave.

14. When pretzels are done, brush each one with melted butter, and sprinkle with sugar mixture. Note, it is OK if you do not use ALL the butter and sugar - add to your taste!

15. Best enjoyed warm fresh out of the oven! These go great simply dipped in your morning coffee, or drizzled with a little cream cheese frosting or caramel sauce as a dessert!

What you’ll need

For the Pretzel

3/4 Cup warm water (110F)

1 tsp sea salt

3/4 Tbsp brown sugar

1 1/8th tsp instant yeast (1/2 packet)

2 1/4 Cup flour

3/4 tsp cinnamon

2 Tbsps melted butter

3 Tbsps raisins

For the Topping

1 Tbsp butter, melted

1/4 Cup sugar

1/3 tsp cinnamon

Low Fat, Low Sugar Banana Bread

How to make it

1. Preheat oven to 350F. Grease two mini, or one small loaf pan.

2. In a small bowl, sift together dry ingredients (Flour, salt, baking soda, baking powder, cinnamon).

3. In a medium bowl, mash ripe bananas until pureed.

4. Add in sugar and stevia, mixing well.

5. Add in oil, egg, and vanilla.

6. Add 1/4 Cup Diet Coke.

7. Fold in dry ingredients and any mix ins you desire (chocolate chunks, nuts, peanut butter chips).

8. Spread in prepared baking pan(s).

9. Bake for approximately 30 minutes, or until a toothpick inserted comes out clean.

10. Allow to cool.

11. Enjoy.

What You’ll Need

2 Very ripe medium bananas

1/4 Cup stevia

1/4 Cup granulated sugar

1 Tbsp vegetable oil*

1 egg

1 tsp vanilla

1/4 Cup Diet Coke

1 Cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

*Note - can sub 1Tbsp 0% MF Greek yogurt if desired

Dutch Baby Pancake with Blueberry Vanilla Compote

“Growing up, my Dad used to always make German Dutch Pancakes from a William Sonoma Mix. A pancake big enough to feed a crowd, Dutch Babies are far more convenient for entertaining than pancakes, so this quickly became a staple in our house! Now my mom whips them up from scratch!
”

How to make it

The Pancake

1. Preheat oven to 400F. Place pan in oven to warm up.

2. In a stand mixer of blender, combined eggs and sugar.

3. Mix in salt, vanilla, lemon zest, warm milk, and melted butter.

4. Add flour.

5. When oven is preheated, pull pan out, and place 2 Tbsps of butter in pan. Rotate your wrist to swirl around the pan.

6. Pour batter into prepared pan, and place in oven.

7. Bake for 25 minutes.

For the compote

1. Add water, sugar, and blue berries in a pot over medium heat.

2. Let come to a boil (5-7 minutes).

3. Mix in vanilla and cornstarch slurry.

4. Cool for another 2-3 minutes.

5. Reduce heat and let reduce.

6. Once sauce thickens, serve over pancakes, warm.

What you’ll need

For the pancake

3 large eggs at room temperature

1 1/2 Tbsps granulated sugar

1/2 tsp sea salt

2 tsps vanilla extract

zest from 1/2 of a lemon

1 Tbsp butter, melted

3/4 Cups warmed milk

3/4 Cups enriched white flour

2 Tbsps butter (for pan)

For the blueberries

1 Cup fresh blueberries

2 Tbsp coconut sugar

1 Tbsp water

1/2 tsp vanilla extract

1/2 Tbsp cornstarch + 1/2 Tbsp water

Classic Banana Bread

How to make it

1. Preheat oven to 350F.

2. In a stand mixer fitted with a whisk attachment, combine sugar, stevia, and eggs. Beat on high until light and fluffy (3-5 minutes). Note, if you don’t have a stand mixer, use egg beaters. Do not beat by hand - you need it to double in volume.

3. While that beats, in a small bowl combined bananas (completely mashed, almost liquified), yogurt, and vanilla.

4. Turn down the speed to low on the mixer. Slowly drizzle in oil, along side of bowl.

5. Add in banana mixture.

6. In a small bowl, combine flour, baking soda, salt, and cinnamon.

7. Gently fold dry ingredients into wet.

8. Prepare your pan(s). Lightly grease with pam

   • 4 mini loaf pans (bake time ~30 minutes)

   • 2 small loaf pans (bake time ~35-45 minutes)

   • 1 large loaf pan (bake time 45-55 minutes)

9. Pour half of the batter into prepared pan(s). Mix chocolate chips into other half. Pour all batter into pans.

10. Bake for the allotted time (pending size). Check with toothpick.

11. Allow to cool, and remove from pan. Store in fridge (if you’re like me and love cold banana bread).

What you’ll Need

3 1/2 Ripe Bananas

1/4 Cup + 1 Tbsp greek yogurt

1 tsp vanilla

1/2 Cup sugar

1/2 Cup stevia

2 eggs

1/3 Cup oil

1 2/3 Cups flour

1 tsp baking soda

1 tsp sea salt

1/2 tsp cinnamon

Chocolate chips (to taste)

Jamu Juice

How to make it

1. Peel fresh ginger.

2. Place all ingredients in high powered blender.

3. Pulse on high for 30 seconds.

4. Taste. Add honey to desired level of sweetness.

5. Pour into jar and enjoy cold, or place in microwave save mug and warm up.

This beverage is full of flavour and anti-inflammatory properties!

What You’ll Need

1 Cup Thirsty Buddha Coconut Water

1 Inch cube of peeled fresh ginger

3/4 Tbsp fresh lemon or lime juice

1 tsp ground turmeric

1/4 fresh orange, juice only

Optional

Honey to taste

Black Bean Chocolate Smoothie

How to make it

1. Place ingredients in vitamix.

2. Blend on low for 30 seconds, and gradually increase speed. Blend on high for 30 seconds.

3. Pour into glass.

4. Top with cacao nibs or take for the go.

What you’ll need

1/4 cup black beans

1/2 frozen banana

1/2 tbsp peanut butter

1 cup cashew milk

2 dates

1/2 scoop protein powder (I use Cookies & Cream or Vanilla Whey)

1/2 cup frozen spinach 

3 ice cubes

2 tbsps cocoa 

Cocoa-nuts for Coconut Loaf

How to make it

1. Preheat oven to 350F. Grease 2 mini loaf pans (or one small loaf pan).

2. In a stand mixer with a whip attachment (or large bowl with egg beaters), beat the coconut sugar and egg until fluffy.

3. While that beats, in a small bowl, mash ripe bananas until no lumps are left. add in yogurt, coconut nectar, and vanilla.

4. Drizzle in melted coconut oil to egg mixture with beaters running on slow.

5. Add in banana mixture.

6. In a small bowl sift together dry ingredients.

7. Fold into batter slowly until just combined.

8. Add in chocolate chips and shredded coconut.

9. Bake for 27-32 minutes. it is done when a tooth pick inserted comes out clean with just a few crumbs (or when top springs back when lightly pressed.

10. Allow to cool before removing from pan and enjoying.

What you’ll Need

1/4 cup coconut sugar

1 egg

3 Tbsps melted coconut oil

1 3/4 ripe banana

3 Tbsps coconut nectar

2 Tbsps greek yogurt

1/2 tsp vanilla

1/2 Cup + 2 Tbsp flour

1/4 Cup cocoa powder

1/2 tsp sea salt

1/2 tsp cinnamon

1/2 tsp baking soda 

1/3 cup shredded coconut

1/4 cup chocolate chips

Funky Monkey Smoothie Bowl

How to Make it

1. Place all fruits, veggies, and almond milk in blender. Blend, gradually increasing speed until combined.

2. Add in protein powder, peanut butter, cocoa, and cinnamon.

3. Blend for an additional 20-30 seconds.

4. Pour into bowl and top as desired.

What You’ll Need

Smoothie

5-6 Ice Cubes

1/2 Cup Frozen Spinach

1/4 Cup Frozen Peas + Carrots

1/4 Cup Frozen Cherries

1 Small Frozen Banana

3/4 Cup Unsweetened Almond Milk

1 Tbsp Peanut Butter

1 Scoop Protein Powder

2-3 Tbsps Cocoa*

1 tsp Cinnamon

*Use less cocoa if you’re using chocolate protein powder, more if you’re using vanilla based protein.

Top it off

Sliced Banana

Mixed Frozen Berries

Cocoa Nibs

Goji Berries

Toasted Coconut Slices

Drizzle of Peanut Butter

Chia Seeds

Eat Your Greens, Peas! Smoothie Bowl

How to make it

1. Place all fruits, veggies, ice, and almond milk in a blender. Gradually increase speed until smooth.

2. Add in protein powder. Blend for an additional 20-30 seconds.

3. Pour into bowl and top as desired.

What You’ll Need

Smoothie

2-3 Ice Cubes

1/2 Cup Frozen Spinach

1/4 Cup Frozen Peas + Carrots

1 Tbsp Frozen Avocado

1 Small Frozen Banana

3/4 Cup Unsweetened Almond Milk

1 Scoop Protein Powder

Top it Off

Black Berries

Blue Berries

Raspberries

Chia Seeds

Goji Berries

Double Chocolate Zucchini Bread

How to make it

1. Preheat oven to 35oF. Grease or line with parchment 6 mini loaf pans or 2 large loaf pans.

2. Grate up 3 cups of zucchini (overflowing).

3. Beat on medium speed sugar + eggs. Note, for a processed sugar free version, replace sugar with 1 cup maple syrup, 1 cup coconut sugar.

4. Drizzle in oil and vanilla.

5. In medium size bowl, sift together dry ingredients (flour, cocoa, baking soda, baking powder, sea salt, and cinnamon).

6. Fold in half of dry mix and 1/4 cup of almond milk. Add in remainder of dry ingredients and milk.

7. Fold in zucchini.

8. Mix in chocolate chips.

9. Spread into prepared pans and top with extra chocolate chips. Bake for 25-35 min depending on oven.

What you’ll Need

3 overflowing cups grated zucchini

1 Cup white sugar

1 Cup packed brown sugar

3 eggs

3/4 Cups vegetable oil

1/2 Cup almond milk

2 tsps vanilla extract

2 1/2 Cups flour

1/2 Cup cocoa powder

1 1/2 tsp baking soda

2 1/2 tsp baking powder

1 tsp sea salt

1 tsp cinnamon

Chocolate chips

PB & J Banana Pancakes!

“With just 2 ingredients as the base, these pancakes are perfect for gluten and dairy free friends!”

what you’ll need

1 Ripe Banana

2 Large Eggs

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp sea salt

1/2 tsp vanilla extract

Toppings (Optional)

Sliced Strawberries

Peanut Butter

Maple Syrup

Greek Yogurt (omit for dairy free)

How to make it

1. Mash banana in bowl

2. Add in eggs + seasoning

3. Heat a skillet or frying pan to medium, and lightly grease with non-stick spray

4. Use a large cookie scoop or small measuring cup to pour batter onto skillet

5. Let cook ~3 minutes per side

6. Transfer to plate, top with peanut butter, strawberries, and maple syrup

Feel Bran-New Banana Flax Muffins

“No oil, no flour, no processed sugar, no BS! ”

How to make it

1. Preheat oven to 400F and line a muffin tin with paper (or grease).

2. Peel very ripe bananas, and mash in bowl.

3. Add sugar, almond milk, vanilla, apple cider vinegar eggs.

4. In a small bowl mix together dry ingredients.

5. Fold dry ingredients into wet.

6. Add in chocolate chips if desired.

7. Pour batter into muffin tin (makes 18 small muffins, or 12 large).

8. Top with a few more chocolate chips…because who doesn’t love more chocolate?

9. Bake for 20 min (or until a toothpick inserted comes out clean).

What You’ll Need

5 Very ripe bananas

3/4 Cups coconut sugar

3/4 Cups almond milk

1/2 tsp apple cider vinegar

1 egg + 1 yolk

1 tsp vanilla

3/4 Cups oat bran

3/4 Cups ground flax seeds

1 Cup oats, ground into a flour

1 Tbsp baking powder

1 tsp sea salt

1 1/2 tsp cinnamon

Optional: Dark Chocolate Chips

Funky Monkey Loaf

“This loaf has a moist texture and rich cocoa flavour, you won’t even miss the flour!”

how to make it

1. Preheat oven to 350F.

2. Blend wet ingredients in a blender or with hand held food processor.

3. Mix in sugars, eggs, and vanilla.

4. In a small bowl combined dry ingredients. Fold into wet with spatula, scrapping sides as you go.

5. Mix in chocolate chips.

6. Spread into 2 greased mini pans, or 1 regular sized pan.

7. Warm up natural peanut butter in microwave (if required), and drizzle over loaves. Swirl in with a knife, and top with a few more chocolate chips.

8. Bake for 35 - 40 minutes for mini loaves (45-55 min large).

9. Let cool before removing from pan and serving.

what you’ll need

Wet Ingredients

2 Ripe bananas

2 Tbsp Skyr

2 Tbsp avocado

1/4 Cup peanut butter

2 Tbsp coconut sugar

2 Tbsp munk fruit sweetner

2 eggs

1/2 tsp vanilla

Dry Ingredients

2 Cups almond flour

1/2 Cup Cocoa Powder

1 Tbsp baking powder

1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp cinnamon

1/3 Cup Chocolate Chips

+3 Tbsp Peanut Butter for drizzling

Crepes (Gluten & Dairy Free)

“Gluten free, these are the perfect pallet for any toppings from seasonal fruit to classic maple syrup.”

Hot to make it

1. Place a skillet over medium heat.

2. combined ingredients in blender, scraping down sides as needed.

3. Grease hot pan, and poor batter onto skillet, swirling your wrist to spread thin.

4. Let cook for 45 sec - 75 sec, flip and repeat.

5. Slide onto plate.

6. Top to your desires and enjoy!

WHAT YOU’LL NEED

(Makes 6 large crepes)

1 cup almond milk

3/4 cup brown rice flour

4 eggs

1/2 tsp cinnamon

Toppings

Coconut yogurt, jam, wild strawberries, cherries.