Description
These banana oat crepes are a wholesome and delicious breakfast option. They are naturally sweetened and packed with fiber.
Ingredients
Scale
- 1 ripe banana, mashed
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or non-dairy)
- 1 egg
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon
- Cooking spray or a small amount of oil for the pan
Instructions
- In a blender, combine the mashed banana, rolled oats, milk, egg, vanilla extract, and cinnamon. Blend until smooth.
- Heat a non-stick pan or crepe maker over medium heat. Lightly spray with cooking spray or brush with oil.
- Pour a small amount of batter (about 1/4 cup) onto the hot pan, tilting to spread it evenly into a thin circle.
- Cook for 2-3 minutes per side, or until golden brown and set.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings like fresh fruit, yogurt, or a drizzle of maple syrup.
Notes
- For best results, let the batter rest for 5-10 minutes before cooking to allow the oats to absorb the liquid.
- Adjust the amount of milk to achieve your desired batter consistency.
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 crepes
- Calories: 200
- Sugar: 10g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 90mg
Keywords: banana crepes, oat crepes, healthy breakfast, gluten free crepes (if using certified gluten-free oats)