A delicious fruity recipe for vegan buckwheat crepes served with Violife creamy raspberry sauce.
Vegan buckwheat crepes with creamy raspberry sauce
Vegan buckwheat crepes recipe by Violife.
Brought to you by Violife
- 120 g buckwheat flour
- 5 g flaxseed meal
- 420 ml light coconut milk
- pinch of salt
- 15 ml melted coconut oil
- 200 g Violife Creamy
- 200 g raspberries
- 50 ml agave or maple syrup
- icing sugar for dusting
Add the buckwheat flour, flaxseed meal, coconut milk, a pinch of salt and coconut oil to a bowl and mix to combine.
Heat a nonstick skillet over a medium heat and add oil.
Add 60ml of batter to the pan and spread into an even layer. Let the pancake cook until the top appears bubbly and the edges are dry. Carefully flip and cook for 2-3 minutes more on the other side.
Repeat until all crepes are prepared.
Combine Violife creamy with the agave or maple syrup. Serve the crepes with the syrup mixture and fresh raspberries.