If you want to make your snacks a little more gourmet, these should be at the top of your to-make list. And who doesn’t love peanut butter with banana? (Hint: nobody.) Bring extras to share with your co-workers or exercise buddies, and you’re sure to be a hero.
Ingredients
- 1 cup brewed coffee cooled to room temperature
- 2 large eggs
- 2 Tbsp grapeseed or sunflower oil
- 3/4 cup oat flour gluten free if desired
- 1/4 cup cocoa powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 8 Tbsp peanut butter or other nut butter of choice
- 4 medium bananas thinly sliced
- maple syrup optional
Instructions
- In blender, place coffee, eggs, oil, oat flour, cocoa, cinnamon, and salt and blend until smooth. Alternatively, in large bowl, whisk these ingredients together until no lumps are left. Batter should be thin.
- Heat 8 to 10 inch greased skillet over medium heat. Pour 1/4 cup batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms large thin circle. Place pan back on heat and cook for 1 minute, or until edges begin to darken and curl inward. Loosen with thin spatula, carefully flip, and cook other side for 30 seconds.
- Place prepared crepes in single layer on metal rack to cool and repeat with remaining batter. You should have at least 8 crepes. Prepared crepes can be chilled for up to 5 days.
- To assemble, spread 1 Tbsp peanut butter on a crepe and top with banana slices and a drizzle of maple syrup, if using. Roll crepes.
Notes
The energy boost
In addition to making mornings bearable for some, the caffeine in coffee has been shown to boost stamina during exercise.
