Cinnamon crepes with nut butter, sliced banana & raspberries

Whole foods recipe for 2 people, takes only 10 mins; recipe has bread flour, ground cinnamon, medium egg, semi-skimmed milk, rapeseed oil, butter, banana, raspberries and lemon.

Cinnamon crepes with nut butter, sliced banana & raspberries

Cinnamon crepes with nut butter, sliced banana & raspberries

Recipe by Chef Soomro Course: Whole foods


Prep time

5 mins


  • Lemon: lemon wedges
  • Butter: 2 tbsp almond nut butter (make your own with recipe in 'goes well with', right)
  • Rapeseed Oil: 1 tsp rapeseed oil, for frying
  • Ground Cinnamon: 1 tsp ground cinnamon
  • Semi Skimmed Milk: 225ml semi-skimmed milk
  • Medium Egg: 1 medium egg
  • Banana: 1 banana, sliced
  • Raspberries: 140g raspberries
  • Bread Flour: 75g gluten-free brown bread flour


  1. Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.
  2. Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.
  3. Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.