Tapioca Pancake Crepes Recipe – Mix tapioca flour, bananas, and full-fat coconut milk to create a healthy, protein-packed breakfast or snack that can also be used as a wrap for sweet or savory fillings. These crepes can be enjoyed on their own or combined with other proteins or sautéed vegetables to make a complete meal.
Tapioca Banana Crepes are a nutritious, protein-rich option that can double as a wrap for various fillings. They keep well in the fridge for up to a week when made in a big batch, making them a convenient on-the-go snack.
Try our basic Tapioca Crepes recipe if you’re searching for a less sweet or non-banana variation.
Tapioca Banana Crepes
Tapioca Banana Crepes are a favorite among both kids and adults. Enjoy them with your favorite shakes for a delightful breakfast treat.
Ingredients
- Filling for Crepes:
- Banana
- Cinnamon
- Coconut Oil
- Rice
- Maple Syrup or Honey
- Optional: any fruit of your choice, cardamom, star anise, or saffron.
Instructions
In a skillet over low heat, add coconut oil or butter and sauté sliced bananas for 30 seconds.
Add cinnamon and rice or maple syrup, mixing gently to avoid breaking the bananas.
Remove from heat, arrange the mixture on crepes, and serve warm.
Nutrition
-
233.5 Calories
-
68.0g Carbohydrates
-
0.0mg Cholesterol
-
7.5g Fat
-
4.0g Fiber
-
4.0g Protein
-
10.0mg Sodium
-
0.0g Trans fat
No Comments