A friend of mine has recently started on the Hay Diet. Not for weight loss, but for general well being. I’m not overly familiar with the rules, but I do know that mixing protein and carbohydrates, is not allowed. So the other day, whilst her husband served up a big batch of pancakes, she couldn’t have any, as the egg and flour combination is off the menu. I felt a little guilty tucking in to the warm sweet desert, (but not guilty enough not to have any!) so I thought I’d try my hand at making her a pancake/crépe recipe she could enjoy.
I experimented with egg free pancakes, and the results where really rather good.
However, I’m still not sure weather these vegan crépes are Hay friendly, as the almond milk may be to protein rich..But they are definitely vegan! And they are definitely tasty, and absolutely green!
I also cut back on the amount of almond/soy milk needed by blending up a cup of ultra green spinach juice. This works amazingly well in pancake recipes, and gives the crépes a fabulous colour!
Makes 12 Crepés
200 grams plain flour (or whole wheat if you want)
200 ml organic almond, oat or soya milk
250 ml spinach juice
1 tbsp organic coconut oil
1 tsp extra virgin olive oil, plus extra for frying
1/2 tsp salt
make the spinach juice by blending 1 large handful of fresh spinach with 100ml hot water.
- Pour 100ml boiling water over a large handful of spinach, then blend until smooth using a stick blender.
- Mix the juice with the almond or oat milk, then stir into the flour.
- Add the oils, plus a pinch of salt, and mix until you have a smooth batter.
The batter should be quite runny, as that makes the best thin crépes.
- Heat a crépe pan, or frying pan with a little extra oil, and whilst swirling the pan, pour just enough batter in to cover the pan.
- Cook for 2 minutes, flipping in between.