4 Serves
45 Mins
In a large mixing bowl, whisk together the dry ingredients.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
182 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
180 mg / 4,700 mgSodium
361 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a separate bowl, combine the hemp milk, flax seed mixture, maple syrup, and melted coconut oil.
Gradually incorporate the wet mixture into the dry ingredients, whisking until smooth. If the batter is too thick, add extra hemp milk until it reaches a pourable consistency.
Cover the bowl and refrigerate the batter for at least 30 minutes to allow the starches to hydrate.
Heat a nonstick skillet over medium heat and lightly coat with a small amount of coconut oil.
Pour 1/2 cup of batter into the skillet, immediately rotating the pan to coat the bottom in a thin, even layer. Cook until the surface appears dry, then loosen the edges with a spatula.
Carefully flip the crepe and cook the other side for 30 to 60 seconds. Remove and repeat with the remaining batter.
7
g40
g4
g
.jpg&w=3840&q=75)
Nepali