Flexible

You would be forgiven for thinking this was going to be a fitness post! When I say flexible, I’m referring to the flexibility of my latest pancake/crepe creation!

I’ve made a ton of buckwheat crepes in the pastusing the basic flour and water mix which although amazing and much loved they can sometimes be a bit difficult to roll up and wouldn’t appreciate being folded; crumbling would be likely to ensue.

Why I haven’t tried using flax eggs in my thinner pancakes I do not know, I guess I just figured it wouldn’t work and I was happy enough with the slightly inflexible pancakes as I’d developed a bit of knack for filling, rolling and sealing.

had a craving for more of a crepe style pancake, filled, folded and sliced in to nice triangles; don’t ask me where I got the urge from, I have a tendency to wake up with random cravings and foodie thoughts that inevitably leads to a bit of kitchen experimentation.

Flour, water, flax egg….it worked! It didn’t just work it was fantastic and amazingly flexible! It was as flexible as any egg containing crepe I’ve ever had in the past and the perfect thickness and width for me to get my filling on! Speaking of which…

Mangos and Blueberries…I’ve been on a bit of kick lately! Mangos are just so damn incredible at the moment, I can’t get enough of them. I’ve four large ones this week between smoothies, bakes and pancakes.; as well as the odd bit of compulsory nibbling whilst slicing, of course just to make sure that each one was perfectly juicy and good enough for the recipe of the moment.

I whipped up the quickest homemade blueberry jam ever…frozen blueberries thawed, a little water, Truvia, you could of course sub sugar, simmer, stir, and whisk in some xanthan gum quite vigorously to avoid clumping and you have yourself a deliciously fruity blueberry jam in about 10 minutes flat.

Along with the blueberry jam spread heavily inside the crepe, the sliced mango laid on top, I served the sliced crepe with the remaining jam, some soy yoghurt, fresh blueberries and yet more mango, pecans, dried blueberries and dried mango.

By god it was good! It was a nice change from my usual pancake stack and although equally as satisfying and generously calorific (I’m all about getting in those extra calories at breakfast) it was slightly less heavy than some of my pancake stacks. Maybe I’m just getting better at taking my time whilst eating ; it’s made all that much easier when you have something incredible to savor. I really didn’t want this to end!

Making the blueberry jam was a must. I did consider just adding in fresh blueberries and mango it just would not have been the same! Crepe style pancakes need a sauce or a jam..that’s a fact/rule right there! A stewed fruit filling also does the trick!

I used oat flour again and it was as amazing as when used in the Cherry Jamie Pancake Stack. It’s almost like eating something baked or biscuit like and altogether incredibly wholesome!

What’s your favourite crepe style pancake filling?

Blueberry and Mango Jamie Crepe

 Print this easy peasy recipe

Servings – 1

Preparation Time – 15 minutes

Cooking Time – 18-20 minutes

Ingredients

Jam

• ½ cup frozen blueberries thawed
• 2 tbsp water
• 2-3 tsp Truvia (6 tsp of sugar if using)
• ¼ tsp xanthan gum

Crepe/Pancake

• 40g (1/3 cup) oat flour (made with 40g ground oats)
• 125ml (1/2 cup) water
• 1 tbsp ground flax + 3 tbsp water

Fillings

• ½ a large mango sliced
• 1/3 cup fresh blueberries
• 2 tbsp plain soy yoghurt
• ½ tbsp chopped pecans
•  ½ tbsp dried blueberries
• 2 -3 slices dried mango chopped

Directions

1. Whisk together flax and water and set to one side for 10-15 minutes until “eggy” in consistency.

2.Meanwhile add blueberries, water and sweetener of choice to a pot, bring the boil, and simmer for 5 minutes until blueberries have burst. Mash a little more before whisking in xanthan gum vigorously  to avoid any clumps forming. Simmer for a minute or two and remove from the heat.

3.Whisk flour and water together until smooth, add in flax egg and whisk further to evenly distribute.

4.Pour pancake batter in to a lightly greased large skillet (mine was about 9 -10 inches in diameter) and swirl pan to distribute batter. Leave to cook on one side for 4-5 minutes until it appears to have cooked through. Shake the pan to loosen before flipping the pancake; feel free to use a spatula!

5.Cook for a further 3-4 minutes until nicely browned on either side.

6.Lay pancake on to a flat surface. Spread over about ¾ of the jam, followed by the majority of the mango on one half of the pancake. Fold over and slice the semi circle in to 3 triangles.

7.Plate up with soy yoghurt, jam and fresh fruits on the side. Sprinkle the plate with pecans, dried blueberries and mango to serve.

Tagged as: blueberry jam, breakfast, crepe, mango, oat flour, pancakes, soy yoghurt, vegan, wheat free