These banana stuffed chocolate pancakes are made without eggs but are still fluffy and decadent

A day that start with plant-based crepes is always a good day. Plus, they take less than half an hour to make!

Vegan Chocolate Crepes With Banana

Vegan Chocolate Crepes With Banana

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Chocolate Crepes

    • 3/4 cup buckwheat flour (90 g)
    • 5 tbsp tapioca flour (40 g)
    • 2-3 tbsp coconut sugar or brown sugar (30 g)
    • 2 tbsp cocoa powder (12 g)
    • 1 1/8 cup dairy-free milk (270 ml)

Chocolate Spread

    • 3 tbsp maple syrup (60 g)
    • 2 tbsp powdered peanut butter (e.g. PB2)
    • 2 tbsp cocoa powder
    • 1 tbsp water or add more maple syrup
    • pinch of salt


  • A few bananas 


  1. Mix all ingredients for the crepes in a bowl with a whisk.
  2. Heat a non-stick pan/skillet with some oil over medium heat.
  3. Pour some batter into the skillet, swirl the batter around to coat the pan evenly. Cook for about 2-3 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early or it might break).
  4. After you flipped the crepe, cook it for a further minute. Please note that the batter will get thicker after a while, just add a little bit more milk.
  5. For the chocolate spread: Mix all ingredients in a bowl with a whisk until smooth.
  6. Fill each crepe with a little chocolate spread and a whole banana. Roll it up and enjoy! Read the blog post for other filling suggestions.

This recipe was republished with permission from Ela Vegan. Find the original recipe here

Nutrition Information

  • Serving Size: 6

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