Preparation time: 5 minutes,

Cooking time: 25 minutes

INGREDIENTS

1 1/2 cups gluten-free flour blend

3 tbsp coconut sugar or brown sugar

1 ½ cups soy milk or plant-based milk of your choice

1 tbsp extra virgin olive oil, coconut oil or melted vegan butter of your choice

1 tsp baking powder

1 tsp vanilla extract

To serve:

200g Pana Organic Crunchy Hazelnut Chocolate Spread

1 Banana, sliced

100g roasted hazelnuts

METHOD

- Sift dry ingredients into a large mixing bowl. Make a well in the centre and add your choice of plant-based milk. Gentle fold together. If the batter is too thick, add a little more plant-based milk.

- Heat a non-stick pan over medium-high heat and lightly coat with oil or butter of your choice. Pour ½ ladle of the batter into the centre of the pan. Rotate the pan to ensure the entire bottom of the pan is covered.

- Cook for 1 to 2 minutes until the batter becomes golden. Use a spatula to gently flip the crepe.

- Cook the other side of the crepe for 1 more minute until golden. Repeat with the remaining batter.

- Serve drizzled with Pana Organic Crunchy Hazelnut Chocolate Spread, sliced banana and roasted hazelnuts.