Ingredients
1 cup oats
1 tsp cinnamon
Pinch of salt
3-4 tbsps raw cacao (depending on how dark you like your chocolate)
1-2 tbsp honey or maple syrup
2 eggs
1 cup milk of choice (I prefer almond milk)
Splash of water (depending on how thick the batter is)
2 tbsps melted coconut oil
1-2 bananas
Directions
Start by turning your oats into oat flour by processing it for a minute or 2. Then combine all ingredients and mix until you have a smooth batter.
Preheat your non-stick pan or griddle on medium-low heat and pour in a thin layer of batter. Wait until the crepe starts to bubble up and become a bit darker on top, then flip carefully but fast (takes a bit of practice if you're used to flipping thick american cakes). Slice up your banana and place in the crepe before rolling it up.
