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These banana stuffed chocolate pancakes are made without eggs but are still fluffy and decadent
Duration25 mins
Cook Time15 mins
Prep Time10 mins


Chocolate Crepes
  • 3/4 cup buckwheat flour 90 g
  • 5 tbsp tapioca flour 40 g
  • 2 3 tbsp coconut sugar or brown sugar (30 g)
  • 2 tbsp cocoa powder 12 g
  • 1 1/8 cup dairy free milk (270 ml)
Chocolate Spread
  • 3 tbsp maple syrup 60 g
  • 2 tbsp powdered peanut butter e.g. PB2
  • 2 tbsp cocoa powder
  • 1 tbsp water or add more maple syrup
  • pinch of salt
  • A few bananas


  • Mix all ingredients for the crepes in a bowl with a whisk.
  • Heat a non-stick pan/skillet with some oil over medium heat.
  • Pour some batter into the skillet, swirl the batter around to coat the pan evenly. Cook for about 2-3 minutes or until you can easily lift a side of the crepe (don’t try to flip the crepe too early or it might break).
  • After you flipped the crepe, cook it for a further minute. Please note that the batter will get thicker after a while, just add a little bit more milk.
  • For the chocolate spread: Mix all ingredients in a bowl with a whisk until smooth.
  • Fill each crepe with a little chocolate spread and a whole banana. Roll it up and enjoy! Read the blog post for other filling suggestions.
This recipe was republished with permission from Ela Vegan. Find the original recipe here


Michaela, otherwise known as Ela, is a vegan food blogger and founder of the incredibly successful blog elavegan,com. Ela does all the food styling, writing, recipe creating and photography for the blog, and has been vegan since 2011. She stopped eating meat when she was only 6 years old, due to her love for animals and nature. "Going vegan was the best decision in my life. Knowing that I don’t participate in the torture and exploitation of farm animals brought an inner peace to myself. I feel much more energized since eating plant-based food, I lost some weight and I cured my cystic acne!"The...