Mash your banana and mix in your almond milk, cocoa powder, chia seeds & sweetener of choice and vanilla extract (optional)
Cover and leave overnight or at minimum 3 hours.
Combine your flour, sugar, baking powder & almond milk. Whisk until smooth.
Get your NON-STICK pan on low-medium heat and pour in the middle of the pan 1/2 cup of the batter. Pick up the pan and rotate your wrist in a circle so the batter evenly coats the pan and is spread into a very thin layer.
Cook 1-2 minutes on low-medium heat until bubbles form. Flip and cook an additional 1 minute.
Take your crepe and fill the center with your chia seed pudding. Gently wrap it up and garnish with topping choices.
Stephanie (or Spec) is a web, branding & print designer who runs Specs Design Co. On her blog you can expect to find tidbits of her daily life including easy plant based recipes, home design inspiration and vegan travel tips.
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