Almond Oat Banana Crepes

Almond Oat Banana Crepes with chocolate drizzle on a white plate.

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.

This might be giving you too much information about the way my brain works, but there is this phenomenon that happens to me when I find a breakfast that I like –> I think about it before going to bed and LOOK FORWARD to getting up in the morning to eat it. Like evening comes around and my body is buzzing with out excited, hyped up brain waves that tell me that in just 10 short hours I’ll be able to wake up and eat (fill in the blank with whatever breakfast I’m obsessing over).

Some former stages of breakfast obsession have been: apple bran oatmeal, pumpkin oatmeal, peanut-butter-banana-honey-toast, green smoothies, whole wheat pancakes, cinnamon sugar English muffins, frozen waffles topped with cottage cheese and fruit, cereal and yogurt bowls. And up next: Almond Oat Banana Crepes.

I’ll just go ahead and set my alarm for 5am, and probably wake up even earlier with a stupid smile on my face. The power of food.

Almond Oat Banana Crepes on a white plate.

I made this recipe 800 million times because a) I may or may not enjoy things like eating my way through 800 million crepes, and b) I wanted to make sure I really knew this recipe and knew how to make it work. Most of my recipes I would rate as Level: Easy; this one might be more like Medium. WORTH IT. Being that these are thin and delicate, the process requires a little bit of finesse.

First thing to know – you have to do a tilted pan spread* (*official term) unless you have a crepe spreader. And is that even what they’re called? I wouldn’t know because I definitely don’t have one. The pan spread is simple and quick and helps make for thinner, larger crepes. That being said, it can be easy to go crazy-wild when rolling tilting the pan around because it’s, um, fun to make things roll around in a pan. Just settle down now would ya?

Also, when the crepe is ready for you, the edges should come up easily, like you see on this picture. The center will probably want to stick to the pan; just gently ease it off with the spatula and flip-er-on-over.

Two photos of a crepe flipping in a pan.

Because we’re going alternative here with almond meal and oats, these crepes sometimes end up with little blemishes, scuffs, bubbles, or things of that nature. My final batch was the best one, after I had the most practice, but you might end up with some weird spots, lumps, and bumps. Whatevs. I didn’t care about that at all and I hope you don’t either. Because when stuffed with fresh fruit and covered with chocolate, well, sins like that can be forgiven.

Strawberries on a cutting board in a kitchen.

I made a few different versions of this, like the original one that I got up close and personal with in the first photo that had just the bananas and Nutella.

And this one down below that was stuffed with cottage cheese and topped with strawberries and honey, while culinary creative Bjork created something really funky like a layered crepe fruit pizza. Who even knows. Anything can work here.

PS. This picture perfectly depicts what my mornings are always like: crepes for breakfast, springy flowers, hot coffee, calendar at my side, sun streaming in through the window. Story of my life, for sure. Crazy person moments scrambling to get out the door with fruit stains on the tablecloth and chocolate remnants on face? No way never ever.

Crepes on a white plate.

In other news, this is the week I’m going to finish my ecookbook, you guys. I can feel it (slash I’m FORCING it to happen). It’s been good times, and really really good food, and I’ve been so tempted to just post all the recipes here on the blog now now now because I love them so much. If you want to jump on over to check the progress of the ecookbook, offer input on my cover design dilemma, and see what the heck I’ve been doing for the last… long time… feel free to join the VIP group! Just request to be added, and then I’ll add you. Easy McPeasy.

So I hate that it’s icky Monday. But I love that you can now go forth and make these crepes with all the toppings! Oh yeah, oh yeah, oh yeaaaaahhh. If you come up with your own amazing mix and match fillings and toppings, I’m expecting a detailed food-sharing report in the comments. CREPES FOR LIFE.

Almond Oat Banana Crepes on a white plate.

Almond Oat Banana Crepes


  • Author: Pinch of Yum
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: makes 6-8 crepes – so it depends on how hungry you are!

Description

These Almond Oat Banana Crepes are such a delicious way to enjoy a healthy treat for breakfast! My favorite simple, yet sweet, morning go-to!


Ingredients

  • 1/2 cup almond meal
  • 1/2 cup old fashioned oats
  • 3 tablespoons all purpose flour
  • 1 cup milk
  • 1 egg
  • 1/2 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

  1. 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.
  2. 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.
  3. Heat a large nonstick skillet over low heat. Pour about 1/4 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.
  4. 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!

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Nutrition information is for 4 servings including bananas and chocolate.

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