Recipe: Coconut Crepes with Banana Maple

By  |  0 Comments

Coconut flour gives these sweet, delicious crepes a subtle nutty flavour, and a light texture. Naturally loaded with protein and fibre, this delicious breakfast or brunch will keep you feeling completely satisfied, and may even become your new favourite go-to recipe.


45 g coconut flour

4 free-range eggs

160 ml nut milk, or other milk of your choice

60 ml melted extra virgin coconut oil or unsalted butter, plus extra for greasing

2 bananas, sliced into rounds

Maple syrup, to serve shredded coconut, for sprinkling


Put the coconut flour, eggs, milk and coconut oil in a blender with a pinch of sea salt. Process until smooth.

Grease a large frying pan with some extra coconut oil and place over low heat. Carefully pour about 60 ml (2 fl oz/1/4 cup) of the batter into the middle of the pan. Cook for 1–2 minutes on each side, until golden brown and slightly fluffy.

Repeat with the remaining batter, keeping the cooked crepes warm. You should end up with four or five crepes.

Fill the crepes with the banana slices. Drizzle with maple syrup, sprinkle with coconut and serve.

This week’s recipe is brought to you by Eleanor Ozich and is taken from her new release My Petite Kitchen Cookbook.

Published by Murdoch Books. RRP: $39.95

My Petite Kitchen - High Res Cover

Gram Magazine

GRAM is an Australian magazine dedicated to how a nation experiences all things food and drink. It does away with traditional food magazine formulas, preferring a journalistic approach. Published by qualified and experienced journalists, GRAM features news, features, analysis and investigations of the industry. We do not accept payment for our journalism. We do not publish reviews. We are not bloggers (we love them, but there's a difference) and we absolutely are not "influencers" (just don't).

Sign-up for GRAM!

Your free issue served quarterly each Spring, Summer, Autumn and Winter.