You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe
Gluten-Free Banana Crepes

Gluten-Free Banana Crepes

One of the first things I learned to make when I started reducing my intake of dairy and gluten was pancakes. I discovered I could pretty much swap out the ingredients one by one and they turned out yummy.

So cows milk for non-dairy coconut milk, wheat flour for gluten-free flour and while I still ate organic butter I found you could easily trade this for coconut oil if preferred. Then I began to experiment.

I added a little vanilla extract, sea salt, cinnamon, smashed banana and/or blueberries and drizzle over maple syrup or honey. They tasted amazing. After a while, I decided I wanted to mix things up a little and so I bought a crepe pan.

Same ingredients but now I spread the whole mixture out into a thin crepe instead of making several pancakes and it worked.



Gluten-Free Banana Crepes
How To Make Gluten-Free Banana Crepes

Gluten-Free Banana Crepes


2/3 cup of gluten-free flour or Bobs Red Mills gluten-free flour

1 large banana peeled, mashed

1 dsp of non-dairy coconut milk

1 medium organic free-range egg

1 tsp of pure vanilla extract

2 tsp unsalted butter or coconut oil

Maple syrup to taste.



Melt a knob of butter in a crepe pan or skillet.


Mash the banana in a bowl, add the eggs, vanilla extract, milk and flour and whisk together.


Pour the melted butter into the mixture and whisk.


Melt another knob of butter on the skillet and pour the mixture into the pan and spread thinly to make a crepe.


Allow to cook on a medium heat for 2-3 minutes then flip and cook for another 2-3 minutes.


Serve with a little maple syrup to taste.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Food Psychologist
Close Cookmode