Gluten Free Banana Crepes

If you love bananas, you’ll love these gluten free banana crepes!

These crepes are good many ways: roll them up for a hand-held banana pudding snack! Or roll up your favorite berries, yogurt, or a drizzle of maple sugar. Any way you eat them, I promise they won’t disappoint!


Makes about a dozen 7″ crepes

  • 2 large soft bananas, mashed
  • 1 cup milk of choice (I used almond)
  • 2 eggs
  • 3/4 cup almond flour
  • 1/2 cup cassava flour
  • 1/2 Tbsp maple sugar
  • 1/2 tsp salt


  • In a small mixing bowl, blend dry ingredients well, set aside.
  • In a large mixing bowl, whisk mashed bananas with milk and eggs.
  • Whisk in dry ingredients, blend well.
  • Get a good nonstick pan up to medium heat.
  • Drop by 1/4 cupfuls onto heated pan, swirling the batter until thin.
  • When the edges turn golden brown and the top of the crepe is dry (about 1 minute), carefully go around edges, pushing inwards with your spatula, a little at a time, until the whole crepe is loose from the pan. Crepe will look wrinkled, but not to worry!
  • Flip crepe over and spread edges to flatten.
  • Cook for 1 1/2 minutes on the other side, and then place in a container with a lid, to keep them warm and moist until it’s time to eat.

Good luck, I ate nearly all of mine by the time I was done cooking!

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