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.