Steps
- Whisk 75g of gluten-free brown bread flour, 1 teaspoon of ground cinnamon, 1 medium egg, and 225ml of reduced-fat milk into a smooth batter.
- Heat a nonstick crêpe pan over medium heat. Wipe it with a little of 1 teaspoon of canola oil, then swirl in enough batter to coat the base thinly.
- Cook for 2 minutes, until browned underneath, then flip and cook for 1 minute. Repeat with the remaining batter and oil.
- Top with 2 tablespoons of almond butter, 1 sliced banana, and 140g of raspberries. Finish with a squeeze of lemon.