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Peanut Butter and Banana Crepes


  • 1¼ cups buckwheat flour
  • 3 eggs
  • ¼ cup coconut oil
  • ¾ cup almond milk
  • 1 ¼ cup water
  • ¼ tsp. of salt
  • 2 ripe bananas
  • 2 tbsp. peanut butter
  • ¼ cup of chocolate chips (70% cacao)


  • 1.Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
  • 2.Heat the coconut oil in a large skillet over medium-high heat. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter.
  • 3.For the filling, blend the two bananas with the peanut butter. If your mixture is too thick you can add a little bit of almond milk.
  • 4.Melt the chocolate in the microwave for a minute to a minute and a half, stirring every 20 seconds until melted. Using a spoon drizzle the chocolate in a zig zag line across each cookie.

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