Makes about 8  smaller size crêpes. Might double the recipe to feed two adults and two kids

Ingredients:

• 1 1/2 cups Bob’s all purpose Gluten-Free baking flour
• 1/2 tsp salt
• 1 tsp turmeric
• 1 Tbsp ground flax + 3 Tbsp plant milk
• 1 can of coconut milk (13.5 oz)

Mix, use a 1/4 cup to scoop and drop batter on to a hot griddle or non stick frying pan. Flip after bottom is cooked.

Shred carrots, celery, salad greens, red cabbage or any other vegetables you like and either fry them or fold them into the pancakes raw. Cooked mushrooms and onions are nice with these too!

This recipe was inspired by a recipe in East by Meera Sodha