Page 69 - Healthy food

Vegan-friendly Gluten-free
crêpes with mixed pancakes with a
berry compôte
fruity topping

Vegan-friendly crêpes with with the remaining batter to make 12 Grated zest 1 orange or lemon
mixed berry compôte pancakes, oiling the frying pan each time. Spray sunflower oil
prep 10 min + resting 3 For the compôte, drain the liquid
cook 2 min per pancake serves 4 from the berries into a pan. Add the 1 In a bowl, whisk together all the
vegetarian dairy free Total Sweet and vanilla extract and heat ingredients apart from the spray oil,
gently until dissolved. Add the berries using 150ml of the milk (you may need
125ml chickpea water drained from and warm over a gentle heat for a few to add 1–2tbsp more to achieve a
a 400g can (see right) min. Serve the pancakes topped with pourable consistency).
300ml unsweetened almond milk the compôte and yogurt. 2 Spray a large non-stick frying pan with
75g wholemeal flour oil and set it over a medium heat. Put
50g self-raising flour CHICKPEA WATER Shake the can of of the batter (about 2tbsp) into the hot
2tsp vanilla extract chickpeas in water, then open and drain pan to make 1 pancake. Cook for 2 min
1tsp ground cinnamon the liquid into a measuring jug. until small bubbles appear on top, then
1tbsp sunflower oil 1 flip carefully. Cook for another 1½–2 min
Spray cooking oil until golden on both sides. Transfer the
250g dairy-free yogurt, to serve pancake to a plate and keep warm.
RECIPES: JO BRIDGFORD, PHIL MUNDY. PHOTOS: MELANIE JENKINS, GETTY IMAGES
For the mixed berry compôte PER SERVING (3 PANCAKES) Repeat with the remaining batter to
232kcal 7.4g fibre
350g frozen mixed berries, thawed make 12 pancakes.
7.6g fat 7.2g protein
2tbsp Total Sweet sugar alternative
1g saturates 0.4g salt
1tsp vanilla extract 30.8g carbs 234mg calcium FOR A FRUITY TOPPING Drain the juice
7.9g sugars 1.3mg iron from a can of cherries into a pan and boil
1 In a bowl, whisk all the pancake until syrupy. Add the cherries with ½tsp
ingredients apart from the spray oil and vanilla extract and warm through. Spoon
yogurt together until smooth. Leave to Gluten-free pancakes over the pancakes and serve with a
sit for 10 min, then stir again. prep 10 min cook 4 min per pancake serves 4 dollop of fat-free Greek yogurt if you like.
2 Heat a 20cm non-stick frying pan vegetarian gluten free
over a medium-high heat and spray with
oil. Add of the batter (about 4tbsp) 150g gluten-free plain flour (we used
PER SERVING (3 PANCAKES)
and swirl to coat the pan. Leave for about Doves Farm)
188kcal 0.3g fibre
1 min until golden, then loosen the 2tsp gluten-free baking powder 2.9g fat 6.7g protein
edges with a spatula and turn carefully. 2 eggs, beaten 0.8g saturates 0.8g salt
Cook for a further 30 sec–1 min, then 150–175ml skimmed milk (or dairy-free 33.7g carbs 90mg calcium
transfer to a plate and keep warm. Repeat alternative) 3.2g sugars 0.5mg iron

FEBRUARY 2018 HEALTHY FOOD GUIDE 69