A savory breakfast rich in protein, healthy fats and fiber –apart from delicious!- helps stabilize blood sugar levels throughout the day, reduces sweet cravings later on, and typically includes foods like vegetables, herbs, seeds, and legumes -packed with magnesium, iron, B vitamins, vitamin C, and phytonutrients.
However, sometimes, especially on weekends, both kids and us, adults, crave something a bit sweeter to start the day. That’s where these vegan cocoa crêpes come in, satisfying that sweet tooth while still offering plant-based protein, fiber, and antioxidants.
Ideal for both breakfast and snacks during the day or as a dessert, they serve a triple purpose -meaning that whatever is left over (if you manage to save some), you keep it for those moments when you crave something sweet, so you can satisfy your craving with plant-based protein, dietary fiber, and antioxidants.
The cocoa in these crêpes provides antioxidants (flavonoids) that support microcirculation and boost your mood. Bananas offer potassium and natural sweetness, while using whole-grain flour adds fiber and plant protein.
Ingredients for the crêpes (makes 8-10 small or 5 large crêpes):
- 1 cup whole-grain or oat flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1½ cups plant-based milk (e.g., almond, oat, or soy)
- 1 tbsp ground flaxseed + 3 tbsp water (egg substitute)
- 1 tsp vanilla extract (optional)
- 1 tbsp olive oil or coconut oil (optional, for softer crêpes)
Filling
- 1-2 bananas, sliced
- 2 tsp tahini or peanut butter (optional, for extra nutrition)
- 3-4 tsp vegan hazelnut spread, or 2 tsp cocoa + 1 tsp agave syrup + 1 tsp plant milk for a quick chocolate sauce
Instructions
Start by mixing the flaxseed with water and let it sit for 5-10 minutes to thicken.
In a bowl, whisk together the flour, cocoa, and baking powder. Add the plant-based milk, the flax mixture, vanilla, and oil. Stir until smooth and pourable.
Heat a nonstick pan over medium heat. Pour in a little batter and swirl to cover the pan. Cook for 1-2 minutes on each side.
Fill each crêpe with banana slices, chocolate sauce (mix cocoa, agave syrup and plant-based milk together), and optionally tahini or peanut butter. Fold or roll up, and serve with cinnamon, chopped nuts, or a sprinkle of shredded coconut for an extra layer of flavor.
