Crêpes à la banane et aux fraises

Directions

1. Mash the banana with a fork and combine them with the flour, baking powder, baking soda, and lemon juice. Next, slowly add in almond milk until you get a thick batter.

2. Finally, fold in the sliced strawberries, leaving some for garnish.

3. Heat some of the oil in a non-stick pan over medium heat, not too hot as then the pancakes will burn. Spoon a little less than ¼ cup of the batter per pancake (this will make around 8 pancakes).

4. Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute.

5. Serve the pancakes with a tablespoon of coconut yogurt and maple syrup, and garnish with remaining strawberries.

6. Nutrition information is per 2 pancakes.