⏰ Prep 10 minutes
👶🏻 Suitable from 6 months, for babies under one year cut into strips before serving, easier to hold
🌱 Vegetarian • Vegan option
❄️ Best eaten fresh but you can store them in the refrigerator for a couple of days
This banana crêpe is an easy and healthy breakfast for kids and adults too! This recipe is also perfect for baby led weaning as it is naturally sweetened and easy for little fingers to grab it!
(1 large crêpe or 2 small)
40g oat flour (you can use vhjplain flour, whole meal flour or gluten free flour too)
80g milk of choice (I used oat milk)
1 egg (can sub for 1 chia egg)*
Coconut oil (or butter) for cooking
*NOTE: to make a chia egg combine 1 tablespoon of chia seed and 3 tablespoons of water. I’ve noticed that with chia egg the mixture becomes thicker, so you may have to gradually add some milk or water to the mixture until it is easier to spread into the pan.
TIPS FOR ADDING FLAVOUR
Banana crêpes are great just as they are but taste amazing with a little bit of extra flavour. Try adding some:
maple syrup/agave syrup/honey (avoid honey for babies under 1 year old)
Peel and slice the banana (not too thick).
In a bowl or blender combine egg (or chia egg), flour and milk. (If you wish you can add a little of cinnamon, or cocoa powder, or maple syrup/honey or chocolate chips!)
Melt a little coconut oil in nonstick pan over medium-high heat.
Place the banana slices on the pan.
Pour in oat mixture covering the banana slices.
Cook until the bottom of the crêpe is light brown. Loosen with a thin spatula, turn gently and cook the other side.
Remove from the heat, cut into strips or slices and serve with your favourite toppings.
Check my video recipe
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