Healthy Banana Crepes Recipe | Easy Breakfast
Light, tender banana crepes made with oats, eggs, and milk for a naturally sweet, wholesome breakfast. Blend the batter, rest briefly, then cook thin crepes and add your favorite fillings.
Ingredients
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1 cup milk of choice (dairy or unsweetened almond or oat milk)
- 3/4 cup oat flour (or finely ground rolled oats; whole wheat pastry flour works too)
- 1 tablespoon melted coconut oil or butter (plus more for the pan)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Greek yogurt or skyr (optional topping)
- Fresh berries, sliced banana, or stewed fruit (optional topping)
- Peanut butter, almond butter, or tahini (optional topping)
- Maple syrup or honey (optional topping)
- Chopped nuts, cacao nibs, or toasted coconut (optional topping)
Instructions
Instructions
- Add bananas, eggs, milk, oat flour, melted coconut oil or butter, vanilla, cinnamon, and salt to a blender and blend until very smooth, about 20–30 seconds, scraping the sides if needed.
- Let the batter rest for about 10 minutes to hydrate the flour and reduce bubbles.
- Preheat a well-seasoned nonstick or crepe pan (8–10 inches) over medium heat for 2–3 minutes, then lightly brush with oil or butter.
- Lift the pan off the heat and pour about 1/4 cup of batter into the center, quickly tilting and swirling to coat the surface in a thin, even layer.
- Return the pan to the heat and cook until the edges look dry and lift easily, about 30–45 seconds.
- Slide a thin spatula under the edge, lift, and flip the crepe, then cook the second side for 15–20 seconds.
- Transfer the crepe to a plate and cover with a clean towel to keep warm, repeating with the remaining batter and lightly greasing the pan as needed.
- Fill crepes with yogurt or nut butter and fruit, then fold or roll and finish with a light drizzle of maple syrup; add cottage cheese or hemp seeds for extra protein if desired.
Notes
Keep heat at medium to prevent burning and tearing. If crepes resist flipping, give them 5–10 more seconds until the edges release. Aim for a very thin layer of batter to avoid thick, stodgy crepes. Make ahead: Batter can be refrigerated up to 24 hours; whisk and add a splash of milk if thick. Storage: Stack crepes with parchment between each and refrigerate up to 4 days or freeze up to 2 months; reheat in a nonstick pan over low heat 30–60 seconds per side or microwave covered 15–20 seconds. Dairy-free option: Use almond or oat milk and coconut oil. Gluten-friendly: Use certified gluten-free oats.