Paleo Recipes for Modern Day Cavemen

Banana Crepes

O Paleo Paleo,  wherefore art thou pancakes?

I miss pancakes so much it hurts.  Sometimes I will walk into a grocery store and just stare at Aunt Jemima’s syrupy goodness in a bottle to make myself feel better.  And then I’ll go home and cry a river so deep it would make Justin Timberlake proud.  But instead of dreaming for the day that someone tells me cavemen ate flour, I thought it would be a tad bit more productive to come up with a paleo version that satisfies my craving.

I’ve tried a few recipes for paleo pancakes but found many of them tasting too heavy and dense with lots of almond flour or coconut flour.  These crepes are a lighter version that give me the texture I miss with pancakes and a naturally sweet flavor from the banana.

Makes 3 medium sized crepes
1 banana
3 tablespoons almond flour
1 tablespoon cashew butter
1 egg

Add the banana, almond flour, cashew butter, egg and a pinch of salt in a blender.  It blends very quickly so after 5 seconds, the mixture should have a similar consistency and coloring of pancake batter.

Add a drop of coconut oil in a pan and heat on medium.  Once the pan is warm enough, pour the batter on to the pan.  Since these crepes are predominantly just bananas, it’s hard to flip these like normal pancakes.  After several minutes on the pan, you’ll have to use ninja-like speed to flip these over.  Don’t worry if your crepe breaks. It’s hard enough to stay paleo, let alone try to be Martha Stewart.


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6 thoughts on “Banana Crepes

  1. I’m new to paleo dining and feel your pain about the whole pancake thing. You have saved me!! I cant wait to hit my workout in the morning then make your crepes!!

  2. Jessica Miller on said:

    Have made these a few times now and they are great!!! No mods to recipe.

  3. These sound great! Do you think I can sub almond butter for the cashew butter? (since that’s what I have on hand).

    • Yinh on said:

      Thanks Kendra! You can substitute it but you’ll find the texture and consistency of the crepe will be different. Cashew butters are generally smoother, creamier and also sweeter. So you might have some problems with the crepe forming. But should still be tasty – just maybe not so pretty!

      • If I have sunflower seed butter (which is the consistency of a more liquid peanut butter almost) will these still hold together well?

        • Hi Amber, – I think it would be ok but I think the flavor wouldn’t be as sweet as cashew butter so you’ll alter the taste a bit. But let me know how it goes!

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