Banana Buckwheat Oat Crepe

Prep Time: 10 minutes

Banana Buckwheat Oat Crepe


  • 40g ripe banana
  • 250ml unsweetened almond milk
  • 20g oat flour (or oats)*
  • 40g buckwheat flour
  • 7g milled flaxseed
  • ¼ tsp cinnamon
  • ½ tsp vanilla extract


  1. Blend together all ingredients in a jug using a hand/stick blender until smooth.
  2. Preheat a non stick 10 inch pan over a medium heat.
  3. Pour 60ml (¼ cup) of the batter into the pan, swirl to spread, and allow to cook over a medium heat for 2 minutes. When the edges start to lift carefully flip the crepe and cook for one minute more.
  4. These crepes reheat perfectly and can be made in advance and stored in the fridge in a seal tight container for up to 2 days.
  5. Serve with dairy free yogurt, berries, caramalised banana, fresh lemon, honey or maple syrup, some crushed nuts...and whatever else you fancy!
  6. *If using oats as opposed to oat flour blend everything together in a blender.