Chocolate Crepes

Chocolate Crepes

These banana-stuffed chocolate pancakes are made without eggs and are perfect as a decadent vegan breakfast or dessert. The recipe is plant-based, gluten-free, grain-free, refined sugar-free, and easy to make.

Ingredients

Chocolate Crepe

3/4 cup (90 g) buckwheat flour
5 tablespoons (40 g) tapioca flour
2-3 tablespoons (30 g) of coconut sugar or brown sugar
2 tablespoons (12 g) cocoa powder
1 1/8 cups (270 ml) dairy-free milk

chocolate sauce

3 tablespoons (60 g) maple syrup
2 tablespoons of powdered peanut butter
2 tablespoons of cocoa powder
Add 1 tablespoon of water or more maple syrup
a pinch of salt

Other Ingredients

a couple of bananas

Instructions

I recommend using a kitchen scale for this recipe. Below the table of contents you can easily switch between US and metric measurements.
Mix all the ingredients for the pancakes in a bowl with a whisk.
Heat a non-stick skillet/pan with a little oil over medium heat.
Pour some dough into the pan, swirling the dough to coat the pan evenly. Cook for about 2-3 minutes or until one side of the pancake lifts easily (don’t try to turn the pancake too soon or it may break).
After turning the crepe, cook for another minute. Note that the dough will thicken after a while, just add a little more milk.
For the chocolate sauce: In a bowl, mix all the ingredients with a whisk until smooth.
Top each crepe with some chocolate sauce and a whole banana. Roll it up and enjoy! Read the blog post for other filling suggestions.

notes

Plant-based milk that is higher in fat, such as canned coconut milk, works best because the dough is fat-free.
You can use arrowroot flour instead of tapioca flour. Cornstarch might work too (I haven’t tried it yet).
If you don’t like bananas, you can fill the pancakes with other fruits.
The recipe makes 6 medium-sized pancakes. Nutritional values are for one crepe with chocolate sprinkled and one small banana.

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Vegan Recipes