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Banana Coconut Cream Crepes

Banana Coconut Cream Crepes

Vegan crepes filled with banana slices and topped with easy-to-make Coconut whip! Perfect for brunch.
Servings 2
Author Jackie of Vegan Yack Attack


  • 1/2 Cup Unbleached All-Purpose Flour
  • 1 1/2 tsp . Organic Sugar
  • 1/8 tsp . Salt
  • 1/2 Cup + 2 Tbsp. Non-Dairy Milk unsweetened
  • 1 Tbsp . Melted Coconut Oil
  • 1 Tbsp . Maple Syrup
  • 2-2 1/2 Cups Sliced Bananas
  • 1/2 Cup Pecans Chopped
  • Coconut Whipped Cream


  • In a small bowl, sift together the flour, sugar and salt. Then stir in the non-dairy milk, melted coconut oil and maple syrup until there are no lumps in the batter.
  • Place the bowl in the freezer for 20 minutes. Meanwhile, prepare the coconut whipped cream and slice the bananas.
  • After the batter is done setting, warm a griddle or large pan over low-medium heat, melting a 1/2 tsp. of coconut oil for a thin coat of protection.
  • Pour 2-3 tbsp. of batter into the center of the griddle, pick it up and tilt the pan in circles to spread out the batter to roughly 7" in diameter.
  • Cook the crepe on one side for 2-3 minutes and carefully flip it over once you can separate it from the griddle's surface.
  • Cook it for an additional 2 minutes, then place it on a plate, fill with 1/2 Cup Bananas, coconut whipped cream and pecans. Close up the crepe and top with a dollop of coconut cream, a bit of pecans and a small drizzle of maple syrup.
  • This recipe will make approximately 4 large crepes, two for each person.