Gingerbread Buckwheat Crepes

I don’t get why pancakes themselves have to be relatively plain. They’re always used as the base for the beautiful, delicious toppings, and are rarely ever designed to provide the flavour themselves.

Well I believe in the humble pancake. I believe in a pancake which can hold it’s own, with or without any added extras. Does that mean they shouldn’t be loaded with all sorts of amazing bells and whistles? Hell no. I just mean to say that pancakes should be a mighty firework display of flavours and not just a sad flat cake with a sexy garnish. On that note, I introduce to you my new baby; the Gingerbread Buckwheat Crepe. It’s wholesome and satisfying, like cookies from a grandparent, but with fewer questions about your current employment status and non-existent significant other.


100g Buckwheat Flour
270ml Unsweetened Almond Milk
2tsp Cinnamon
1tsp Ginger
1tsp Nutmeg (be generous with these teaspoons, but don’t go crazy. We’re aiming for gingerbread crepes, not ‘spicy death crepes’.)
5tsp Stevia
Pinch Salt
12 Sprays Oil (you know the drill, 2 calorie per spray bottle etc.)


1. Throw all your dry ingredients in a food processor and mix well. Add your wet ingredients (except for your oil) and mix until smooth. Double check the bottom of that food processor with a teaspoon for any cemented dry ingredients, nobody wants their last crepe to be lumpy and sad.

2. Put your pan over a medium heat, spray with 2 sprays of oil, and pour your batter onto the pan, spreading it right to the edges. Allow the crepe to just start going golden brown underneath, and flip it over, giving it the same time on the other side. Repeat for the rest of the batch. This batch should make about 4-6 good crepes, give or take, depending on how thin you like them and how big your pan is.

3. Serve your crepes with whatever topping you like, if you’d like one. In the picture (but not in the macros), I served mine with warm pan-fried apple slices, cinnamon and almond butter. A gorgeous filling- but not the star of the show, by any means. These good eggs (minus the egg) are stunning with or without the added extras. Serves 1, because why the hell not.

Per Serving:

430 Calories
13.3g Protein
9.1g Fat
73.9g Carbs


6 Comments Add yours

  1. This looks so yummy! I’m going to try making this over the weekend 🙂


    1. Georgie says:

      Let me know how it goes! 🙂


  2. Aromawitch says:

    Reblogged this on HedgeRaw, Holistics and Herbs and commented:
    These sound delicious so I will be trying them at some point, probably using coconut oil to cook them. My daughter likes a good pancake and has always enjoyed buckwheat pancakes when I have made them so I may have to share. Oh well I’m sure that’s just one of the joys of parenthood.

    I am also wondering whether they could be made minus the banana to leave 24 hours in the fridge and then add the banana before cooking. A bit more galette like with a little more of a developed buckwheat flavour.


    1. Georgie says:

      I can definitely imagine that working- in fact, my partner managed to misread the recipe and totally omit the banana as a binder and the batter still worked surprisingly well! I am so very pleased you intend to try them out.


      1. Aromawitch says:

        I’ll try to remember to let you know how it goes. I’ve actually got overripe bananas in the freezer which may work for this. Ooo the possibilities. Thank you.


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