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Gluten-free, egg-free crepes with apple cinnamon topping https://www.metro.ca/userfiles/image/recipes/crepes-sans-oeufs-sans-gluten-10694.jpg PT25M PT07M PT32M
In a small bowl, mix the buckwheat flour, rice flour and cornstarch. Set aside.In a medium bowl, combine the aquafaba* and almond milk. Gradually incorporate the dry ingredients into this liquid. Stir well to remove any lumps. *Aquafaba is the viscous water in which legumes, such as chickpeas, are cooked. A quick way to obtain aquafaba is to collect the liquid from a can of chickpeas. It is an ideal substitute for eggs.Add the melted butter and maple syrup, and mix well.Warm a large skillet and add a little vegetable oil.Pour some of the pancake batter into the pan and cook for a few minutes on each side, or until the surface is lightly golden.Stack the pancakes on a warm plate.For the topping, warm the butter in a large skillet and sauté the diced apples for a few minutes.Add the cinnamon and cook for another 30 minutes.Stir in the sugar and coconut milk and reduce until it is the consistency of a compote.Add a pinch of salt, then garnish the pancakes with the topping.
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pancakes: 1 cup (250 ml) buckwheat flour 3/4 cup (180 ml) white rice flour 1/4 cup (60 mL) gluten-free cornstarch 1/4 cup (60 mL) Aquafaba liquid from a can of chickpeas 2 1/2 cups (625 mL) almond milk 1 Tbsp. (15 mL) butter, melted and cooled 2 Tbsp. (30 mL) maple syrup apple topping: 1 Tbsp. (15 ml) butter 3 Cortland apples (or similar), peeled and diced 1/2 tsp. (2 1/2 mL) ground cinnamon 1/2 tsp. (2 1/2 mL) white sugar 1/2 cup (125 mL) coconut milk pinch of salt
Gluten-free, egg-free crepes with apple cinnamon topping

Gluten-free, egg-free crepes with apple cinnamon topping

Rate this recipe
3 Votes
4
servings
0:25
Preparation
0:07
COOKING
0:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • pancakes:
  • 1 cup
    (250 ml)
    buckwheat flour
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  • 3/4 cup
    (180 ml)
    white rice flour
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  • 1/4 cup
    (60 mL)
    gluten-free cornstarch
  • 1/4 cup
    (60 mL)
    Aquafaba liquid from a can of chickpeas
  • 2 1/2 cups
    (625 mL)
    almond milk
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  • 1 Tbsp.
    (15 mL)
    butter, melted and cooled
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  • 2 Tbsp.
    (30 mL)
    maple syrup
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  • apple topping:
  • 1 Tbsp.
    (15 ml)
    butter
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  • 3
    Cortland apples (or similar), peeled and diced
  • 1/2 tsp.
    (2 1/2 mL)
    ground cinnamon
  • 1/2 tsp.
    (2 1/2 mL)
    white sugar
  • 1/2 cup
    (125 mL)
    coconut milk

  • pinch of salt
Imprimer ma sélection

Preparation

In a small bowl, mix the buckwheat flour, rice flour and cornstarch. Set aside.

In a medium bowl, combine the aquafaba* and almond milk. Gradually incorporate the dry ingredients into this liquid. Stir well to remove any lumps. *Aquafaba is the viscous water in which legumes, such as chickpeas, are cooked. A quick way to obtain aquafaba is to collect the liquid from a can of chickpeas. It is an ideal substitute for eggs.

Add the melted butter and maple syrup, and mix well.

Warm a large skillet and add a little vegetable oil.

Pour some of the pancake batter into the pan and cook for a few minutes on each side, or until the surface is lightly golden.

Stack the pancakes on a warm plate.

For the topping, warm the butter in a large skillet and sauté the diced apples for a few minutes.

Add the cinnamon and cook for another 30 minutes.

Stir in the sugar and coconut milk and reduce until it is the consistency of a compote.

Add a pinch of salt, then garnish the pancakes with the topping.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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