If you’re looking for a delicious twist on breakfast, then Chocolate Banana Crepes are just what you need! These deliciously thin pancakes filled with sweet banana and rich chocolate will have everyone asking for more.
This recipe solves dairy and egg constraints, provides a budget-friendly breakfast, and uses ripe bananas and cocoa to cut added sugar while offering flexible toppings.
Sometimes I struggle with getting my crepes just right. They can easily turn into a sticky mess if you don’t manage the heat or have the right batter consistency. These crepes are not only easy to make but also solve that problem in a fun way!
This recipe works because it uses simple tweaks to create a thin batter, and the cooking process is quick and straightforward. In just 10 minutes of prep and 15 minutes of cooking, you’ll have a tasty stack ready to enjoy with any filling you like.
If you want to switch things up with something a little different, try these Vegan Pumpkin Muffins for your next breakfast!
Why You Will Love This Recipe
- Texture Crepes are light and thin, providing a delicate fold that just melts in your mouth. You’ll love how they wrap around the banana filling effortlessly.
- Flavor The mix of rich chocolate and sweet fruit creates a delightful contrast that satisfies any sweet tooth, making them a great treat for any time of day.
- Convenience With quick prep and cook times, these crepes fit seamlessly into busy mornings or last-minute dessert plans, giving you something yummy without the hassle.
- Storage You can easily freeze any leftovers and reheat them in no time, making it super convenient for future cravings.
Vegan Banana Chocolate Crepes Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Method: Cooking
- Diet: Vegan
Description
Delicious vegan chocolate banana crepes perfect for breakfast or dessert. Easy to make and incredibly tasty!
Ingredients
- ¾ cup buckwheat flour, gluten-free
- 5 tbsp tapioca flour, gluten-free
- 2–3 tbsp coconut sugar or brown sugar
- 2 tbsp cocoa powder, unsweetened
- 1 ⅛ cup dairy-free milk
- 3 tbsp maple syrup, 100 percent pure
- 2 tbsp powdered peanut butter (e.g. PB2)
- 2 tbsp cocoa powder, unsweetened
- 1 tbsp water
- pinch of salt
- a couple of bananas, peeled and sliced
Instructions
- Mix the Batter: Start by whisking together the buckwheat flour, tapioca flour, 2 tablespoons of cocoa powder, and a pinch of salt in a mixing bowl. The batter should be smooth and slightly runny, similar to pancake batter. If it feels too thick, stir in a bit more dairy-free milk until the desired consistency is achieved.
- Heat the Pan: Warm your non-stick skillet over medium heat until it is hot and giving off gentle warmth. Sprinkle a few drops of water to test; they should sizzle away. Be cautious not to crank the heat too high as this can burn the crepes.
- Cook the Crepes: Pour a ladleful of the batter into the center of the skillet and swiftly swirl it around to evenly coat the bottom. Wait until the edges start to look set and the top appears drier before flipping. Patience is key here; flipping too early can cause tears.
- Add the Filling: After flipping and giving it a brief cook on the other side, place sliced bananas and a sprinkle of chocolate in the center of the crepe. Allow those ingredients to melt a bit, filling your kitchen with delight. Be careful not to overfill to ensure easy folding.
- Fold & Serve: Gently fold the crepe in half, then in quarters to create a triangle revealing the fillings. Serve on a plate whilestill warm, optionally dust with powdered sugar for a touch of elegance. Enjoy immediately for the best texture.
Notes
- Storage Tips: Let cooled crepes wrap in zip-lock bags and freeze. Thaw in the fridge or at room temperature and reheat in a skillet.
- Expert Tips: For a richer flavor and texture, opting for a higher fat dairy-free milk can make a difference in the final result. If the batter thickens unexpectedly, stir in additional dairy-free milk to achieve the desired consistency for easy pouring.
- Reheating Instructions: Reheat in a non-stick skillet over medium heat until warm, about 2-3 minutes per side.
- Serving Suggestions: Top with fresh fruit and a drizzle of maple syrup. Serve with a dollop of vegan whipped cream or a side of chocolate sauce for extra indulgence.
- Recipe Variations: Add nut butter as a filling with bananas for extra protein. Incorporate different fruits like berries or peaches in the filling for variety.
- Ingredient Notes: Select high-quality buckwheat flour for best results. If necessary, substitute buckwheat flour with all-purpose flour or spelt flour, and adjust the dairy-free milk as needed. You can replace tapioca flour with arrowroot flour if desired.
Nutrition
- Calories: 215
- Sugar: 21.8g
- Sodium: Not specified
- Fat: 2g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 44.6g
- Fiber: 5.4g
- Protein: 4.7g
- Cholesterol: Not specified
Recipe Tips
- If crepes are tearing when flipping, allow them to cook until the edges begin to lift easily before attempting to turn them.
- When the batter ends up too thick or lumpy, gradually mix in more plant-based milk until it achieves a smooth consistency.
- If the crepes come out dry or rubbery, keep the cooking temperature around medium and avoid overcooking them for a tender texture.
- For a richer flavor and texture, opting for a higher fat plant-based milk can really make a difference in the final result.
- If your batter thickens unexpectedly, stirring in additional milk can help thin it out to the desired consistency for easy pouring.
Serving Suggestions
Top these chocolate banana crepes with fresh fruit and a drizzle of maple syrup. Serve with a dollop of vegan whipped cream and chocolate sauce for extra sweetness.
These crepes can add appeal to breakfast or brunch. They work well as a dessert or weekend treat for family and friends.
Consider pairing these crepes with chocolate sauce for an additional touch of richness. A sprinkle of cocoa powder can also provide a simple finishing touch.
Recipe variations
- You can use spelt flour or almond flour instead of buckwheat flour for a different texture and flavor in your crepes.
- Add 1 teaspoon of vanilla extract or a pinch of cinnamon to the batter for an extra hint of sweetness.
- Either use almond milk or oat milk for the dairy-free milk to modify the flavor and texture of the crepes.
- If you’re preparing for a larger group, double the recipe to make about 12 crepes, perfect for sharing.
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How to Store?
To keep your chocolate banana crepes fresh, follow these storage tips:
Room Temperature: Store cooled crepes in an airtight container at room temperature for up to 2 days.
Refrigeration: Place crepes in an airtight container in the refrigerator for up to 1 week.
Freezing: Wrap cooled crepes in zip-lock bags and freeze for up to 3 months. Thaw in the fridge or at room temperature.
Other Recipes You’ll Love
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