Strawberry Coconut Crepe with a Peanutbutter star | Mother's day Recipe | Jengoesnuts

It's Mother's day today!

Time to celebrate it with some delicious treats and what is better than starting the day with a delicious crepe filled with pure love?

Made with oats and topped with pure coconut yoghurt and fresh organic strawberries in combination with peanutbutter makes this crepe a winner!

So let's get cooking!!

Ingredients:

• 30g oatflour

• 1 tsp cinnamon

• 15g powdered peanutbutter (swap with 15g peanutbutter + 10g flour if you don't have powder)

• 5g chiaseeds

• 1 pinch of salt

• 1 tsp coconut oil

• 70ml creamy cold pressed coconutmilk (or use from a can)

• 200g strawberries

• 15g peanutbutter

• 1 tsp flaxseeds

• 1 handful of chocolate chips / cacao nibs

• few blueberries

• 120g coconut yoghurt (preferably Greek style)

Method

1. Combine the flour, powdered peanutbutter, chiaseeds, cinnamon, coconut milk, salt together in a glass and stir it until you get a pancake batter.

2. Heat up 1 tsp coconut oil in a pan and bake a large crepe from the pancake batter.

3. In the mean time, mash up half the strawberries in a bowl and combine it with the flaxseeds and let it sit.

4. Transfer your amazing crepe to a plate and add the coconut yoghurt, strawberry 'jam' to it.

5. Cut up the remaining fruit and top it.

6. Drizzle a peanutbutter star in the middle and top with cacao nibs and enjoy!