Vegan Banana Crepe
Indulge in the light and luscious goodness of these Vegan Banana Crepes, a perfect plant-based twist on a classic favorite! Made with ripe bananas, creamy almond milk, and a hint of vanilla, these crepes boast a naturally sweet and wholesome flavor. The batter is easy to whip up, featuring pantry staples like all-purpose flour and a touch of maple syrup for that irresistible caramel note. Each tender, golden-brown crepe is cooked to perfection in just a few minutes, ready to be stacked high or filled with your favorite toppings. Whether you layer on fresh fruit, drizzle with maple syrup, or sprinkle with powdered sugar, these vegan crepes are ideal for breakfast, brunch, or even dessert. Quick to prepare, completely egg-free, and dairy-free, they’re a delicious way to treat yourself and your loved ones! Perfect keywords: vegan crepes, banana crepe recipe, plant-based breakfast ideas.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 Ripe bananas
- 1.5 cups Unsweetened almond milk
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Vegan butter or coconut oil
Instructions
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the almond milk, maple syrup, vanilla extract, vegetable oil, and mix well until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and slightly runny.
Heat a non-stick pan over medium heat and add a small amount of vegan butter or coconut oil to coat the pan.
Pour approximately 1/4 cup of the crepe batter into the center of the pan, and quickly tilt the pan in a circular motion to spread the batter evenly across the surface.
Cook for 2-3 minutes on one side, or until the edges start to lift and the bottom is golden brown.
Flip the crepe carefully using a spatula and cook the other side for another 1-2 minutes.
Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, adding more butter or coconut oil to the pan as needed.
Serve the crepes warm, topped with your choice of fresh fruit, additional banana slices, maple syrup, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 56.1 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 662 mg | 51% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1110 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.
