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.