Livin la vida crepes. ❤ Forever.
Almond meal, ground oats, milk, eggs, and vanilla. That’s this and this is that. Nutty, finely textured, barely sweet. HOW A-MAZING
I think I love these crepes so much because:: healthy-ish + tastes like dessert + is appropriate to eat for breakfast. Plus mix and match wins the bonus point jackpot in my book. The beauty of crepes (these ones included) is that they can fold and bend and roll and shape to however you want them to look, and they can hold just about anything. Bananas, melted chocolate, peanut butter, maple syrup, yogurt, ricotta or cottage cheese, honey, berries, and/or Nutella. And bacon? I’m just saying. If you can dream it, it can be real.
ALMOND OAT BANANA CREPES
Prep time:
Cook time:
Total time:
Serves: 8
Recipe Modified from: pinchofyum
Ingredients
- ½ cup almond meal
- ½ cup old fashioned oats
- 3 tablespoons Schar gluten free all-purpose flour
- 1 cup milk
- 1 egg
- ½ teaspoon vanilla extract
- 1 tablespoon brown sugar
- a tiny pinch of salt
- 4 bananas, sliced
- 2 tablespoons Nutella (or chocolate of any kind), melted
Instructions
- Place the oats and almond meal in a food processor. Grind for 30 seconds or until a flour-like substance forms. There should be about 1 cup of this mixture.
- Transfer to a large mixing bowl and stir in the flour. Add the milk, egg, vanilla, brown sugar, and salt. Whisk for 20 seconds or until smooth and incorporated.
- Heat a large nonstick skillet over low heat. Pour about ¼ cup batter onto the pan. Carefully swirl the batter around the pan once to spread the batter out for a larger, more thin crepe. Cook until the edges of the crepe come up easily with a spatula. Carefully loosen the crepe around the edges and then inward to the center until the crepe releases from the pan; remove and set aside. Repeat with the remaining batter.
- Stuff the crepes with sliced bananas and whatever else you like. I'd recommend almond butter, peanut butter, blueberries, strawberries, vanilla yogurt, cottage cheese, and ricotta cheese. Drizzle with the melted chocolate and serve warm or cold!
Notes
Tips for success!
1) Keep the heat LOW. They burn easily.
2) If you see clear bubbles right away when you pour the batter, it's too runny. Add more flour.
3) Don't use oil or butter in the pan - just use a good quality nonstick pan that the crepes can slide right off of.
4) You can cook the crepes on both sides, but you don't need to. I didn't, because the back side doesn't really get any more brown once you flip it.
5) It's tricky them out of the pan, but when they are ready, they'll come. Be patient, make small adjustments to your batter and your heat levels, and work carefully. These are delicate little guys!
1) Keep the heat LOW. They burn easily.
2) If you see clear bubbles right away when you pour the batter, it's too runny. Add more flour.
3) Don't use oil or butter in the pan - just use a good quality nonstick pan that the crepes can slide right off of.
4) You can cook the crepes on both sides, but you don't need to. I didn't, because the back side doesn't really get any more brown once you flip it.
5) It's tricky them out of the pan, but when they are ready, they'll come. Be patient, make small adjustments to your batter and your heat levels, and work carefully. These are delicate little guys!
Photo Credit: pinchofyum
Free Cheat Sheet: 122+ Hidden Names for Gluten
Get FREE Recipes + 122 Hidden Gluten Ingredients Guide
Enter your email address to get the free cheat sheet.