Vegan Chocolate Crepes With Banana


- Media Credit: Ela Vegan
These banana stuffed chocolate pancakes are made without eggs but are still fluffy and decadent
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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

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