- 1 cup whole-wheat flour (130g) or also buckwheat flour if you want it to be gluten free
- 1½ cup any vegetable milk (275 g) or a bit more
- 2 tbsp date paste
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp chia seeds and 1 tbsp ground flaxseed soaked in 4 tbsp water (as egg replacement)
- ½ tsp cinnamon powder
- ¼ tsp whole sea salt
- 2 bananas, cut in thin slices (will be used to stuff the crepe once in the pan)
Mix all the dry ingredients, then add the milk and remaining ingredients.
Preheat a no-stick pan and pour the dough 6 to 7 mm high and 12 cmm diameter for each pancake, lower the heat. Cook the crepe with a few banana slices (once already on the pan put them inside the dough, and cover them with a thin layer of more dough). When the part touching the pan will be cooked and crispy, turn it over. At this point, cooking this second side will take longer since the heat is lower, keep in mind that the inside needs to get cooked.
Just while serving the pancake, spread a little date paste, a few drops of lemon juice, pomegranate seeds and/or fresh or dry grated coconut.
This delicious banana pancake recipe, created by my colleague Nadiane, can be kept in the refrigerator for a week, enabling us to make a crepe every day, be it for breakfast or afternoon snack, without having to go through the entire process each time.