I love these delicious banana oatmeal crepes! I don’t think I am able to conceive a weekend breakfast without crepes, I might know more than 15 recipes for crepes and this one is one I love, especially when I do not want to use wheat and when I have worked out or I will work out later in the afternoon. They are delicious, filling and loaded with protein and good carbs that will keep you full until lunch time at least!
Johny says this is the definition of gluttony but I truly love both almond and peanut butter in crepes and toasts. Anyway, nut butters are highly nutritious (1) so as soon as you don’t abuse is all good!
Let’s go!
Gluten-free, Nut-free, Refined sugar-free, Vegan
Yield: 8 pancakes
Time: 15 min
Ingredients
1 cup oats, gluten-free if necessary
½ cup of vegetable milk
2 Tbsp Maple syrup
2 very ripe bananas
1 pinch salt
1 tsp baking powder
½ teaspoon cinnamon (optional)
1 teaspoon vanilla essence (optional)
Directions
1. Place the oats in a blender until you get a flour consistency. Take it out and reserve it in a big bowl.
2. Put the rest of the ingredients in the blender and beat until you get a creamy texture.
3. Mix it with the reserve oats carefully, do not overmix.
4. In a hot pan (non-stick or with a bit of coconut/olive oil) put ¼ of the dough per pancake. When you see that small bubbles start to form, flip it carefully and brown the other side.
5. Serve with your favorite toppings (I love them with almond butter and blueberries)
By the way…
You can also do it with oatmeal (in that case you don’t even need a blender)
I use to make more than we will eat and keep them in the fridge to eat next day. I just through them in the toaster and I have breakfast done in 2 min.
If you have liked this recipe I am sure you will really enjoy my healthy banana bread… Have a look at it!
