Chickpea Crêpe Breakfast Bowls

With Love from Frances


Prep Time
5 minutes

Cooking Time
30 minutes

Total Time
35 minutes

A little effort


– 1 cup chickpea flour
– 1 ¼ cup water
– 2 Tbsp olive oil
– pinch of pink Himalayan salt
– 3 Tbsp Soaring free Superfoods Super Shake Green Alkaliser
– 3 Tbsp coconut sugar (for sweet crepes)


1. Place the chickpea flour into a large bowl. Add 1/3 of the water and whisk until smooth. Add the remaining ingredients and whisk to form a smooth batter.
2. Set aside and allow the batter to rest for 15 minutes (the mixture can be made the day before and stored in the fridge until required).
3. Heat a non-sick frying pan on a medium heat. Lightly grease with olive oil or coconut oil, then pour in approximately 1/3 cup of the mixture into the pan. Cook for 1 minute or until golden in colour and the top side is no longer runny, then flip and cook for a further 2 minutes. Set aside and cover the crêpes with a clean & damp cloth, to prevent them from drying out.
4. Repeat this with the remaining batter and enjoy in a sweet or savoury alkalizing bowl.

Alkalizing Pumpkin Seed Butter


– 1 cup pumpkin seeds
– 1 cup sunflower seeds
– 1 Tbsp coconut oil
– pinch of pink Himalayan salt
– 2 Tbsp Soaring free Superfoods Super Shake Green Alkaliser


1. Lightly toast the pumpkin and sunflower seeds in a non-stick pan or on a baking try.
2. While still warm, place the seeds into a food processor and blitz on high speed for 5 minutes.
3. Add the coconut oil and salt, then blend for a further 5 minutes or until the mixture is smooth and silky. Once smooth, add the Super Shake Green Alkaliser, blend and transfer into a glass jar.