Gluten Free Vegan Banana Pan-Crepes


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I’ve been having a hard time concentrating on things today for some reason. Maybe it’s the weather, maybe it’s just the fact that it’s Sunday. Sunday’s are usually lazy days. So we’ll just blame that. Anyways, I’ve been setting up a little clothing store to try to make some extra money and get rid of some things I never wore/no longer want. It took me hours to photograph everything and I only uploaded some of it so far. (Where are you concentration?!) But after doing that I figured I deserved something special.

And here it is.

A while back I promised you guys a pancake recipe. I know it’s been a while, but I’ve stuck to that promise! I’ve only been into pancakes for the past year or so. I never really cared for them while I was growing up. I was more of a french toast fan. But I’ve completely ditched it and jumped over to the pancake side of things.

I don’t think there’s any going back now.

And if you’re not a pancake fan like my past self, then get yourself into the kitchen and get to work on a batch of these little guys.

I debated on the name of these. Should I just go with the typical name, banana pancakes, or should I go with banana pan-crepes. I thought about it for a little bit while watching some football and browsing the World Wide Web. I even ran to the kitchen to make a smoothie. After all of that I finally decided. Pan-crepes obviously won for the sole fact that you can use these as crepes or pancakes.  Versatility. Two in one, a win-win!

These pan-crepes are moist and airy with a hint of vanilla/banana flavoring. Which is perfect because they won’t leave you feeling overstuffed and unable to move for the next 3 hours like a typical “fluffy” pancake would. Pancake satisfaction and body satisfaction all on one plate.

The excitement is real today guys, so so real! And it’s about to get 10 times more exciting around here. I have an awesome surprise to share with you guys this upcoming week!

But until then, let’s pan-crepe!

Banana Pan-Crepes

makes 10 pan-crepes

1 banana
1 cup gluten free all purpose flour (I use Bob’s)
1 cup coconut milk
1 flax egg (1 tablespoons flaxseed + 3 tablespoons water)
1 tablespoon coconut oil, melted
2 teaspoons fresh lemon juice
1 teaspoon vanilla
1/2 cup fruit of choice (I used frozen blueberries)

Combine all ingredient and mix together. Preheat a greased pan on your stovetop at low-medium heat. Pour batter onto center of pan (about 1/4 cup) and cook until bubbles begin to form in the center of your pan-crepe. Flip over and cook until golden brown. Repeat that until all of your batter is used. Stack ’em up! Heat fruit in your microwave for approximately 30 seconds or until warm. Time will depend on if you’re using fresh or frozen fruit, size of fruit, etc. Pour fruit over pan-crepe stack. Top with maple syrup or your favorite toppings. Serve, enjoy!

26 responses to “Gluten Free Vegan Banana Pan-Crepes”

    • Thank you!I am not positive if this would work because I haven’t tried it, but you could probably omit the coconut oil. It is used to give the pan-crepes a richer flavor; similar to using butter.
      Good luck! I hope they turn out well for you πŸ™‚

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    • We need fats in our diet to stay healthy. Cocout oil is possibly the healthiest fat of all and a good addition to anyone’s nutrition. Lots of info on-line in this regard.

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  1. When you use flaxseed, are you using the seeds or are you using the oil? When I look at the delicious picture, I do not see any seed spots within each crepe. I have never used flax seeds before in cooking, so please forgive me if my question seems strange. πŸ™‚

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    • I use ground flaxseed which you can find at your local supermarket. By combining ground flaxseed and water together it creates a gel like substance which is used in replace of an egg. I used my Vitamix blender to blend together the ingredients which most likely why the flaxseed isn’t visible in the picture. I hope that helps you out! Let me know if you have any other questions πŸ™‚ Thanks for stopping by!

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  2. Pancakes were always a treat in our family but having become a vegan I reckoned these were just one of those things I’d forego, since I didn’t think anything could replace the egg in them, so how nice to see your photo of what look like proper pancakes! One question – presumably these would work with other ‘milks’? I like coconut milk but it is very high in fat, even the light variety. I have rice milk in the house as I prefer it to soy. Do you need the fat in the coconut milk or does it just provide the liquid, in which case presumably soy or rice or almond milk would work just as well? Thanks.

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    • Hi Ellen,You should have no problems using another milk in this recipe. I usually switch back in forth between coconut milk and almond milk and have found both of them to work just fine in this recipe. Rice milk is quite thin and might not give you the same results, but I haven’t tried it so I can’t say for sure. If you try it, let me know how it works for you!
      I hope that you and your family have a lovely pancake dinner soon though! Thanks for stopping by πŸ™‚

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  3. Curious, would this work for waffles? My boyfriend has recently become vegan, and he’s missing breakfast goodies, so I’ve been trying to find good stuff to make for him. This looks like it would hit the spot. πŸ™‚

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    • Hi Valerie,I don’t think that this recipe will work for waffles unfortunately. Waffles tend to be light and crunchy. I think if this batter was used it would probably make a very heavy waffle. This batter is quite thin and it would require quite a bit more of it to make the waffles. You can always give it a shot though if you’d like!
      I might have to work on making a waffle recipe though, now that you mention it πŸ™‚ Check back!

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  4. I tried it with Almond flour and almond milk as the substitute….epic fail on my part. I think i will try it exactly how you have it and see if my luck changes! The batter was still really yummy but they just wouldnt form into a pancake and just a gooey mess so I put the rest of the batter in the oven to cook it to see that cooks better as a last attempt and because I hate being wasteful.

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    • Hi Debbie,Thanks for letting me know that the almond flour and almond milk is not successful. I don’t like being wasteful either, so I hope you’re able to make something out of the batter! And good luck at your second attempt. Hope it works for you!

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