Banana Oat Crepes (Gluten-Free) – a delicious recipe with flour, milk, water, mashed banana, eggs, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Blend all ingredients in a blender until smooth and let stand in fridge for 15 minutes.
2
Heat a greased skillet on medium heat and pour 1/3 cup batches on the pan, swirling it very quickly to distribute the batter.
3
Cook until the bottom starts to turn golden and it is easily flippable, then flip and cook other side until done to your preference. Garnish with maple syrup, chocolate sauce, berries, jam or mashed bananas as filling and topping.
4
****You can make your own with a blender, using about 1 1/2 cups quick oats to make 1 cup oat flour. If you`re going to leave your crepe mixture in the fridge for quite a while it will thicken so just add water to the desired consistency. If you`re going to blend it, do so just for a second and let the mixture rest a couple of minutes before cooking them or else you may end up with airey crepes.
260
kcal
Calories
7
g
Fat
37
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup oat flour, 1 cup milk (rice or soy milk), 1/2 cup water, 3/4 cup mashed banana (very ripe), and more.
Yes, Banana Oat Crepes (Gluten-Free) falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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