flip the pancake and cook for about another minute. Roll it up and place on a plate while you cook the rest of the pancakes.
Spread the crêpes in the middle with vegan Nutella. Then place a banana on top and wrap the pancake around the banana.
Cut the crêpes roll-ups in half and stack them up as desired. Drizzle with a little melted chocolate and garnish with desiccated coconut, pomegranate seeds or other fresh seasonal fruit as desired.
Enjoy!
Notes
I usually use regular all-purpose or light spelt flour, but you can also use a gluten-free flour blend.
You don’t need to add any oil/fat and very little syrup/sugar to the pancake batter, as the chocolate banana filling is sweet and rich enough. However, if you like the batter sweeter, feel free to add more sweetness.
You can either buy your favorite vegan chocolate hazelnut spread in the supermarket or make it yourself using my homemade vegan Nutella recipe.
More information and tips on this recipe, including tips on storing and making ahead, are mentioned in the blog post above!
This recipe was first published on 02/10/17.
Nutritions
Serving: 1Pancake | Calories: 138.9kcal | Carbohydrates: 26.9g | Protein: 4.8g | Fat: 12g | Saturated Fat: 0.3g | Sodium: 19.2mg | Potassium: 118.8mg | Fiber: 1.9g | Sugar: 1.6g | Vitamin A: 83.5IU | Vitamin C: 0.1mg | Calcium: 62.8mg | Iron: 1.9mg
