Buckwheat crêpes with banana and cocoa

Ingredients

For 1 serving

• Buckwheat flour45 g
• Soy milk140 ml
• Sunflower oil1 teaspoon
• Banana1
• Unsweetened cocoa powder1 teaspoon
• Maple syrup2 teaspoons
• Hemp seeds10 g

Contains: soy,

Method

1. Blend the buckwheat flour with most of the soy drink, keeping back a couple of tablespoons, until the batter is runny with no lumps; leave it to rest for 10 minutes.
2. Meanwhile mix the cocoa, maple syrup and reserved soy drink in a small cup until you have a smooth sauce. Peel the banana and slice it into rounds.
3. Heat a non-stick pan over medium heat and grease it with a film of oil using kitchen paper; pour in a small ladle of batter and immediately swirl the pan to spread it thinly.
4. Cook for about 1 minute, until the edges lift, then flip and cook for another 30–40 seconds; repeat to make 2–3 crêpes.
5. Fill with the banana and cocoa sauce, fold into quarters and finish with the hemp seeds.