These gluten-free oat crepes are a delightful and wholesome breakfast option. They are made with a blend of rolled oats and almond flour, offering a nutty and satisfying flavor. The addition of fresh raspberries and toasted coconut adds a burst of sweetness and texture to each bite. Perfect for a leisurely weekend brunch!
Instructions: Rolling oats, almond flour, maple syrup, vanilla extract, salt, and almond milk should all be put into a blender. Use a blender to make the batter smooth. Let the batter sit for ten minutes so it can get a little thicker. Put a nonstick skillet on medium heat and add a little coconut oil to cover the bottom. To make a thin crepe, pour a small amount of the batter into the pan and swirl it around. The crepe is done when the edges begin to lift and the center is firm. Flip the crepe carefully and cook the other side for another minute or two. If you need to, add more coconut oil to the pan and do it again with the rest of the batter. Toasty coconut flakes and fresh raspberries should go with the crepes. If you want, drizzle with more maple syrup. With raspberries and toasted coconut, your gluten-free oat crepes are sure to be tasty.