Grain Free Peanut Butter & Banana Crepes

I’ve come to the conclusion that it continues to get easier for me to eat healthy (most of the time) because I have learned how to make healthy options for some not so healthy meals. Growing up my favorite meal was breakfast. That was solely due to the fact that breakfast could be very similar to dessert like foods. Think pancakes, french toast, etc.

I indulged in some of my old favorites while in vacation in Vegas earlier this month. While I fully enjoyed them, I was shortly reminded why I don’t eat them anymore and was determine to create a much healthier option at home. I woke up Saturday morning without much on my agenda and got to work.
If you love bananas and peanut butter(who doesn’t) I can pretty much guarantee you’ll love this recipe. The crepes take some time and patience, but they can be made ahead of time and used throughout the week or even frozen for future use. These peanut butter banana crepes are my favorite combo thus far, but I have also enjoyed the crepes filled with pesto eggs and feel like they would work great with enchiladas too.
Serves 6

Ingredients:

Crepes

1/2 cup coconut flour
3 whole eggs + 4 egg whites
1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
Filling
6 Tbsn Peanut Butter
6 Tbsn Coconut Oil, melted
2 Tbsn of Maple Syrup, divided
 2-3 Bananas, halved lengthwise
Directions:
 Heat a small 6″ pan over medium-low heat, while you mix all the crepe ingredients together. Lightly grease the pan with coconut oil and add about 2-3 Tbsp of the batter to it. Slowly tilt the pan so the batter spreads out thin enough. Don’t put to much oil in the pan or else you won’t be able to get the crepe to spread out, without it sliding all over the pan. Continue to repeat this step until you finish the batter. You should get between 12-14 crepes.
Meanwhile that you are cooking all the crepes you can make the filling. In a small bowl, mix together the peanut butter, coconut oil and 1 Tbsn maple syrup and set aside. Heat up another pan over medium heat and add 1 Tbsn maple syrup and halved banana’s. Cook for a couple minutes or until they start to caramelize. Don’t let them get to mushy.
Spread the peanut butter/ & oil mixture over the crepes and top with the caramelized bananas. Roll up that little bundle of love and serve as is or add a drizzle more of maple syrup.
Heaven on a plate.
Are you more for savory or sweet crepes?
Do you have a favorite “healthified” recipe?
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  • http://www.thrive-style.com/ Lisakthrives

    These sound amazing! I’ve been doing a lot of mixing of coconut oil and pb….it’s kinda like crack :-)
    Love the idea of coconut flour crepes!! I’d probably do them savory…otherwise I’d eat too many!

    • http://healthydiaries.wpengine.com Maria

      I’m still dreaming about them! Thanks for the PB & coconut oil idea! I just need to work on the ratio, I can only handle half and half now but it’d be great to increase the oil.

  • Laury (the fitness dish)

    Stop it. These look amazing! I never made a crepe before. They intimidate me! I will be trying this though. You rock Maria!

  • Anna @ The Guiltless Life

    I love the combo of PB and banana so why I have never tried ti in crepes till now I have no idea. Nice recipe for grain-free crepes too, I can’t wait to try that!

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    Food was very attractive and it is great to let us enjoy it.thank you

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    it’s a good food, it would be great if you add a little chili

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    Peanut Butter & Banana Crepes. good food
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    Hi, welcome to Healthy Diaries and Thank You for stopping by! Our names are Maria & Lisa and we’re 26 year-old identical twin sisters. Our blog is a look into our lives as we live life being healthy and active. Find out more here...
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