Ingredients for Banana Oat Crepes Gluten Free
- 1 cup oat flour
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup mashed banana
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon vanilla extract (optional)
- 1 teaspoon cooking oil
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How to Make Banana Oat Crepes Gluten Free
- Combine all ingredients in a blender and blend until completely smooth. Cover and refrigerate for 15 minutes to allow the oats to fully hydrate.
- Heat a lightly oiled non-stick skillet or crepe pan over medium heat. Pour 1/3 cup of batter onto the hot surface for each crepe.
- Swirl the pan quickly to spread the batter evenly into a thin circle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. The crepe is ready to flip when the edges begin to lift and the top surface looks set.
- Stack cooked crepes on a plate and keep warm while you cook the remaining batter.
- Garnish with your favorite toppings! Suggestions include maple syrup, chocolate sauce, fresh berries, jam, or sliced bananas.
- If your batter thickens after refrigerating, simply add a tablespoon or two of water or milk at a time until it reaches your desired consistency.
- For the best results, blend the batter briefly and allow it to rest for a few minutes before cooking. This prevents overly airy crepes.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
48g
Fat
24g
Carbs
22g
