Description
Delicious vegan chocolate banana crepes perfect for breakfast or dessert. Easy to make and incredibly tasty!
Ingredients
Scale
- 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