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.