Valentine’s Day Crepes with Amanba Spicy Almond Butter

Ingredients

• 2 cups buckwheat flour
• Pinch of salt
• 2 1/2 cups unsweetened soy milk
• 1/4 cup of aquafaba (the liquid from a can of chickpeas)
• 1 tbsp maple syrup
• 1 tbsp tablespoon of melted coconut oil
• Amanba spicy almond butter
• Whipped cream
• Fresh strawberries
• Melted chocolate
• Powdered sugar (optional)

Steps

1. Add the buckwheat flour and salt to a large bowl.
2. Pour the soy milk into the bowl and mix until smooth.
3. In another bowl, whisk the aquafaba with an electric mixer until the liquid turns into a foam.
4. Add the aquafaba to the mixture of flour and soy milk and mix. Add maple syrup and coconut oil and mix again.
5. Heat a 9-inch (23 cm) non-stick pan over medium heat. Brush the pan with a little coconut oil.
6. Pour 1/4 cup of the mixture into the center of the pan and spread it in circular motions with the back of a spoon (as seen here).
7. When the edges of the pancake start to peel, turn the pancake over and cook for another 30 seconds or so.
8. Place on a plate and cover with a cloth to keep the pancakes warm.
9. Repeat for the rest of the mixture.
10. Serve the pancakes by spreading Amanba on each pancake. Roll with whipped cream and strawberries.
11. Garnish with a drizzle of melted chocolate, more Amanba, fresh strawberries and powdered sugar.

Recipe & photo by Murielle Banackissa