These are quick to whip up, delicious and healthy. I served mine with a homemade strawberry rhubarb jam and a little coconut milk over the top. Fab!

1 cup buckwheat flour

1 tbsp melted coconut oil, plus more to coat the pan

1 tbsp ground flaxseed

1 pinch of salt

1 3/4 cup light coconut milk

A dash of ground cinnamon

1. Mix all ingredients together with a whisk until blended and no lumps remain.
2. Heat a non-stick skillet or crepe pan and melt a little coconut oil.
3. Wipe out any excess oil with a paper towel so the first crepe isn’t greasy.
4. I used a 1/3 cup measuring cup to ladle batter into pan, then spread it around in a circular motion with the back of a spoon to create a thin crepe pancake.
5. Cook until bubbling and the underside is browning, flip and repeat on the other side.
6. Continue cooking the rest of the crepes in the same manner – no need to re-oil the pan.

• If you don’t have light coconut milk, use 1/3 – 1/2 coconut milk or cream and add water to thin.