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Peanut Butter and Banana Crepes
1¼ cups buckwheat flour
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.