Ingredients
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1 pcs Bananamedium-sized
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1.5 cup Almond milkor other plant-based milk
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0.5 cup Millet flour
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0.5 cup Oat flour
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1 tbsp Maple syrup
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1 tbsp Vegetable oil
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pinch Salt
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for cooking Vegetable oil
Directions
The other day I got an interesting question: What can I cook for my kid that would be both sweet and healthy? I think these banana crepes are exectly what you need! Banana, oat and wheat flour, a bit of salt and maple syrup – it’s healthy oatmeal was enclosed in a most tender and pretty crepe!
In fact, it’s not a piece of cake to make decent crepes without eggs…But this recipe does the job! I made smallish crepes but you can make them bigger. Just be careful when flipping them over.
Banana crepes are a bit thicker than regular wheat & milk crepes but just as soft and tender. In this case, a banana works to replace an egg, so you can easily fill them with anything. I love the coconut yogurt & black currant filling.
You should try it!
Today's visits: 1.
Steps
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1
Done
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In a blender, add banana, flour, salt, maple syrup, 1 tbsp oil, and 1.25 cup almond oil. Process until smooth. Let stand for 15 min to thicken. Add the remaining milk, if needed. The batter should be thin but not too much. |
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2
Done
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Heat an oiled pan. Poor some batter in the center and tilt the pan with a circular motion so that the batter coats the surface evenly. Cook until golden brown on each side. Banana crepes may take longer to cook than wheat ones. Enjoy! |
