Name: Vegan Chocolate Crepes With Banana
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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)); 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

Jump to Recipe Print Recipe

These banana stuffed chocolate pancakes are made without eggs but are still fluffy and decadent

No ratings yet

Duration25

Cook Time15

Prep Time10

Servings

Ingredients

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

Other

A few bananas

Instructions

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.