Banana Coconut Raspberry Crêpes (Gluten and Dairy-Free)
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Start your day strong with these coconut-covered crêpes made from Simple Mills Pancake Mix, packed with bananas and raspberries!
  • 3.5 tbsp unsweetened vanilla coconut almond milk (Almond Breeze)
  • 2 organic, cage-free eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tbsp coconut oil
  • 1 cup Simple Mills Pancake & Waffle Mix
  • ½ cup raspberries
  • 1 banana
  • ¼ cup unsweetened coconut flakes
  • 2 tbsp Nutiva coconut manna (coconut butter), melted
  1. Begin by mixing your milk, eggs, 1 tbsp of coconut oil, cinnamon and vanilla extract in a bowl.
  2. Next, add in your 1 cup of pancake mix and blend until well combined.
  3. Grease a large pan with your other tablespoon of coconut oil and set to medium heat.
  4. Make sure your batter is relatively thin and if necessary, add 1 tbsp of almond milk as you go.
  5. Pour enough batter into the pan to reach almost the edges, lift the pan up and around to make sure the crêpe enlarges.
  6. Heat until sides start to bubble which should be within 1-2 minutes per side.
  7. Repeat this process until your batter is gone.
  8. Once you have 4-6 crepes (depending on how big your pan is), cut your banana and place it with your raspberries into each crêpe.
  9. Drizzle 1 tbsp of coconut manna/butter on top of the crêepes and fold each one over like the photo shown above. The coconut butter will act as a glue once it hardens.
  10. Add more raspberries, another tablespoon of coconut butter and your coconut flakes for garnish!
  11. Eat those bad boys up and enjoy :)
Recipe by Chickpea in the City at