Dairy-Free Banana Crepe
Indulge in the light and delightful flavors of a **Dairy-Free Banana Crepe**, a perfect recipe for a wholesome and allergen-friendly breakfast or snack. Made with naturally sweet ripe bananas and your choice of non-dairy milk, these crepes are soft, tender, and completely free from dairy. The batter blends simple pantry staples like all-purpose flour, eggs, and coconut oil, with a touch of vanilla and an optional hint of maple syrup or honey for added sweetness. Quick to prepare with just 10 minutes of prep time, the crepes cook up beautifully thin and golden with minimal effort. Serve these versatile crepes warm and customize them with your favorite dairy-free toppings—think fresh fruit, nut butter, or a drizzle of syrup. Perfect for vegan-friendly adaptations and packed with natural banana flavor, these crepes are a delicious way to start your day or enjoy a light dessert.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 large, ripe Banana
- 1.5 cups Non-dairy milk (such as almond, soy, or oat milk)
- 1 large Egg
- 2 tablespoons, melted Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Maple syrup or honey (optional, for sweetness)
- 1 as needed Coconut oil or non-stick spray (for cooking)
Instructions
In a large mixing bowl, mash the ripe banana with a fork until smooth.
Add the egg, non-dairy milk, vanilla extract, and melted coconut oil to the mashed banana. Whisk together until well combined.
Add the all-purpose flour and salt to the wet ingredients. Mix until you achieve a smooth batter with no lumps.
If you prefer a sweeter crepe, stir in the maple syrup or honey, but this is optional as the banana provides natural sweetness.
Let the batter rest for about 5 minutes to allow the flour to fully hydrate.
Heat a non-stick skillet over medium heat and lightly grease it with a small amount of coconut oil or use a non-stick spray.
Pour approximately 1/4 cup of the batter into the skillet, then quickly tilt and swirl the pan to spread the batter evenly into a thin layer.
Cook the crepe for about 1-2 minutes, or until the edges start to lift and the underside is lightly browned.
Carefully flip the crepe with a spatula and cook for another 1 minute on the other side.
Transfer the cooked crepe to a plate and repeat with the remaining batter, adding more oil to the pan as needed between crepes.
Serve the crepes warm with your favorite dairy-free toppings such as sliced bananas, fresh berries, nut butter, or a sprinkle of cinnamon.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 43.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 513 mg | 39% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
