Ahh, yes! 😋🥞 Oat Crepes with Banana are light, slightly nutty, and perfect for a healthy breakfast or dessert. Think soft, flexible crepes with naturally sweet banana goodness.
🥞 Oat Crepes with Banana
Ingredients (Makes ~6 crepes)
- 1 cup rolled oats (or oat flour)
- 1 cup milk (dairy or plant-based)
- 2 large eggs
- 1 tbsp honey or maple syrup (optional)
- ½ tsp vanilla extract
- Pinch of salt
- 1–2 bananas, sliced
- Optional toppings: nut butter, yogurt, berries, cinnamon, chocolate chips
Instructions
- Make the batter
- If using rolled oats, blend them in a blender until fine (oat flour).
- Add milk, eggs, honey, vanilla, and salt; blend until smooth.
- Let batter rest 5–10 minutes (thicker oats absorb liquid and make smoother crepes).
- Cook the crepes
- Heat a non-stick skillet over medium heat; lightly grease.
- Pour ~¼ cup batter, swirl to coat bottom thinly.
- Cook 1–2 minutes until edges lift, flip, cook 30–60 seconds more.
- Repeat with remaining batter.
- Add bananas
- Lay banana slices inside each crepe or on top.
- Fold or roll the crepes.
- Serve
- Drizzle with honey, maple syrup, or a dollop of nut butter/yogurt.
- Sprinkle cinnamon or a few chocolate chips if desired.
Tips & Variations
- Vegan: Use plant milk + flax egg (1 tbsp flaxseed + 3 tbsp water per egg).
- Extra flavor: Add cinnamon, nutmeg, or cocoa powder to batter.
- Protein boost: Stir in protein powder or top with Greek yogurt.
- Crispier edges: Cook a little longer on higher heat, but keep crepes soft inside.
These crepes are light, wholesome, and naturally sweet—basically a breakfast you can feel good about 😌
I can also give a 10-minute skillet version that’s practically pancake-style but still keeps that thin crepe vibe. Want me to do that?