Oh, you HAVE to try these Oatmeal Banana Crepes! Seriously, if you’re looking for a breakfast that feels like a total treat but is actually packed with goodness, this is it. I stumbled upon this recipe when I was trying to find a way to use up some super ripe bananas, and it quickly became my go-to. It’s just so satisfying to whip up something this delicious and healthy right in my own kitchen. They’re the perfect way to start the day feeling energized!
Why You’ll Love These Oatmeal Banana Crepes
Seriously, these crepes are a game-changer for breakfast. You’ll love them because:
- They’re incredibly quick to make – perfect for busy mornings!
- The whole process is super easy; just toss everything in the blender.
- They’re genuinely healthy, using oats and bananas for natural goodness.
- And oh my gosh, they are just SO delicious!
- Plus, they’re totally customizable with your favorite toppings.
Gather Your Ingredients for Oatmeal Banana Crepes
Alright, let’s get our ingredients together for these amazing Oatmeal Banana Crepes! It’s a pretty simple list, which is part of why I love them so much. You’ll need:
- 1 cup of rolled oats – the old-fashioned kind work best here!
- 2 ripe bananas – the spottier, the better, trust me!
- 2 large eggs
- 1/2 cup of milk – I usually use regular milk, but almond milk or oat milk works wonderfully too.
- 1 teaspoon of vanilla extract – don’t skip this, it adds so much warmth!
- 1/2 teaspoon of cinnamon – for that cozy flavor.
- A tiny pinch of salt – just to bring all the flavors together.
- And of course, some butter or oil for cooking the crepes – a little bit goes a long way in a non-stick pan.
Ingredient Clarity and Notes
When I say ripe bananas, I really mean it! Those bananas with lots of brown spots are your best friends here. They’re naturally sweeter and mash up so much easier, giving the crepes that perfect texture and flavor. If your bananas aren’t quite there yet, don’t worry, they’ll still work, but you might want to add a touch more sweetener. As for the milk, feel free to use whatever you have on hand – dairy, almond, soy, oat, it all works! If you like your crepes a little sweeter, a tablespoon of honey or maple syrup stirred into the batter is a fantastic addition, but honestly, the ripe bananas usually do the trick for me.
Simple Steps to Make Oatmeal Banana Crepes
Okay, making these crepes is honestly the easiest part! You’re going to be amazed at how simple it is. First things first, grab your blender. Toss in your rolled oats, those super ripe bananas (peeled, of course!), the eggs, milk, vanilla extract, cinnamon, and that little pinch of salt. Now, blend it all up until it’s super smooth. You want a nice, thick but pourable batter – think of it like pancake batter, but maybe just a tad thinner. If it looks too thick, just add a splash more milk and blend again. Easy peasy!
Next up, heating your pan! Get a non-stick skillet or a proper crepe pan over medium heat. You only need a tiny bit of butter or oil – just enough to coat the bottom lightly. Once the pan is hot, pour about 1/4 cup of your batter into the center. You can tilt the pan around gently to spread the batter out into a nice, thin circle. Let it cook for about 2 to 3 minutes on the first side. You’ll see the edges start to look a little dry and maybe even lift slightly. That’s your cue to flip it!
Use a thin spatula to carefully lift an edge and flip. Cook for another 2 to 3 minutes on the other side until it’s beautifully golden brown. Slide it onto a plate and repeat with the rest of the batter. I usually stack them up as I go, and they stay warm! It takes maybe 15 minutes total to cook them all, depending on your stove.
Achieving the Perfect Crepe Batter Consistency
The batter consistency is key here! If it feels too thick to pour easily or spread in the pan, just add another tablespoon or two of milk and give it a quick blend. Too thin? Don’t panic! Add a tablespoon of oats or a tiny bit more banana. You’re aiming for a batter that flows but still has some body to it.
Mastering the Cooking Technique for Oatmeal Banana Crepes
Get your pan nice and warm over medium heat – not too hot, or they’ll burn before they cook through. Swirl that little bit of butter or oil. Pour the batter and immediately tilt the pan to get a nice, thin, even circle. Watch for those little bubbles and slightly dry edges; that’s your signal to flip. Use a thin, flexible spatula to get under the edge and flip it confidently. You’re looking for a lovely golden-brown color on both sides!
Essential Equipment for Making Oatmeal Banana Crepes
You don’t need a whole lot of fancy gadgets for these crepes, which is great! The most important thing is a good blender; it makes getting that smooth batter so easy. You’ll also want a non-stick skillet or, even better, a dedicated crepe pan. A thin, flexible spatula is a lifesaver for flipping them without tearing. And of course, make sure you have your trusty measuring cups and spoons handy to get the ratios just right!
Serving and Enjoying Your Oatmeal Banana Crepes
These Oatmeal Banana Crepes are just begging to be topped with all sorts of delicious things! My personal favorite is a dollop of Greek yogurt and some fresh berries – maybe some sliced strawberries or raspberries. A little drizzle of maple syrup or honey is always a good idea too, especially if your bananas weren’t super ripe. You could even sprinkle on some chopped nuts or a dash of granola for extra crunch. The best way to enjoy them is definitely warm, right off the pan. Stacking them up as you cook keeps them nice and cozy until serving time!
Frequently Asked Questions About Oatmeal Banana Crepes
Got questions about these yummy healthy breakfast crepes? I’ve got answers!
Can I make the batter ahead? You sure can! Just blend everything up and store the batter in an airtight container in the fridge for up to 24 hours. Give it a good stir before using, and you might need to add a splash more milk if it’s thickened up too much.
Are these gluten-free? Since they’re made with rolled oats, they can be gluten-free if you use certified gluten-free oats! Just make sure your oats are certified if you need them to be.
How do I store leftovers? Let them cool completely, then stack them with parchment paper in between in an airtight container. They’ll keep in the fridge for about 2-3 days.
What other fruits can I use? While bananas are amazing here, you could try adding about 1/2 cup of mashed berries like strawberries or blueberries to the batter! They might change the color a bit, but the flavor will be fantastic.
Storing and Reheating Your Oatmeal Banana Crepes
If you happen to have any of these delicious Oatmeal Banana Crepes leftover (which is rare in my house!), storing them is super simple. Once they’ve cooled down completely, I like to stack them between layers of parchment paper or wax paper in an airtight container. This stops them from sticking together. They’ll keep nicely in the fridge for about 2-3 days. When you’re ready to enjoy them again, just pop a couple in the microwave for about 20-30 seconds, or warm them gently in a non-stick skillet over low heat. They come out almost as good as fresh!
Nutritional Estimate for Oatmeal Banana Crepes
Just a little heads-up, the nutritional info for these yummy crepes is an estimate! It can totally change depending on the exact type of milk you use, if you add any extra sweeteners, or the size of your bananas. So, think of these numbers as a general guide rather than a strict rule! For more information on general nutrition, you can check out resources like the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK).
Print
Amazing Oatmeal Banana Crepes: 15 Min Treat
- Total Time: 25 minutes
- Yield: 8-10 crepes 1x
- Diet: Vegetarian
Description
A simple recipe for oatmeal banana crepes, a healthy and delicious breakfast or dessert option.
Ingredients
- 1 cup rolled oats
- 2 ripe bananas
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- Butter or oil for cooking
Instructions
- Combine rolled oats, bananas, eggs, milk, vanilla extract, cinnamon, and salt in a blender.
- Blend until smooth. The batter should be thick but pourable. Add a little more milk if it’s too thick.
- Heat a lightly oiled or buttered non-stick skillet or crepe pan over medium heat.
- Pour about 1/4 cup of batter onto the hot skillet for each crepe.
- Cook for 2-3 minutes per side, until golden brown and cooked through.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
Notes
- For thinner crepes, add a tablespoon or two of extra milk.
- You can add a tablespoon of honey or maple syrup to the batter for extra sweetness.
- These crepes are best served immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blended and Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Oatmeal, Banana, Crepes, Healthy Breakfast, Easy Recipe, Quick Breakfast