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Banana Crepes with Maple Syrup

No Sugar Banana Crepes with Maple Syrup – Easy Quebec-Style Breakfast Recipe

Looking for a new way to use up your overripe bananas? These banana crepes with pure maple syrup in the batter are a wholesome and delicious twist on classic brunch recipes. Unlike traditional banana crepes that use sliced bananas as filling or topping, this recipe mashes the bananas right into the crepe batter for a soft, flavorful texture in every bite.
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Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Resting Time 30 minutes
Catégorie Breakfast, Dessert
Cuisine French
Portions 4 people
Calories 300 kcal

Ingrédients
  

  • 200 –220 g 2 medium overripe bananas, mashed
  • 3 –5 tbsp 50–80 ml pure maple syrup
  • 3 eggs
  • 3 tbsp neutral oil canola or sunflower
  • 2 cups 250 g all-purpose flour, sifted
  • ½ tsp baking powder optional
  • 1 ¼ to 1 ½ cups 300–350 ml milk
  • Pinch of salt
  • Optional 1 tsp vanilla or pinch of cinnamon

Instructions
 

  • Mash bananas in a bowl until smooth.
  • Add maple syrup, eggs, oil, vanilla (if using). Whisk well.
  • In a separate bowl, sift flour with salt and baking powder.
  • Add dry ingredients to banana mixture. Stir to combine.
  • Gradually whisk in 300 ml milk. Add more if needed for thinner batter.
  • Rest batter for 15–30 min (optional).
  • Heat lightly oiled nonstick pan over medium-low heat.
  • Pour in batter and tilt pan to spread. Cook 1½ to 2 min per side.
  • Serve warm with desired toppings.

Vidéo

Notes

Storage Tips

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 2 months. Place parchment paper between crepes to prevent sticking.
  • Reheat: Use a skillet over low heat, or microwave in 10-second intervals. Can also be reheated in a toaster if folded.

FAQ – Banana Crepe Troubleshooting & Tips

Can I use black bananas?

Yes! The blacker and riper the bananas, the sweeter and more flavorful your crepes will be. This recipe is perfect for bananas that are too ripe to eat raw.

Can I make this recipe lactose-free?

Absolutely. Oat milk, soy milk, and almond milk all work well as replacements for dairy milk.

Do I have to rest the batter?

It’s optional, but highly recommended. Resting allows the flour to fully absorb the liquids, resulting in tender, smooth crepes that are easier to flip.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour mix designed for baking. If the crepes tear too easily, add an extra egg to help bind them.

How do I make thicker banana pancakes instead?

Just reduce the milk to 250–275 ml and add ½ tsp baking powder. Cook them a bit longer on lower heat.

Can I add chocolate chips or berries?

It’s best to add toppings after cooking, not into the batter. Banana makes the batter moist, and extra chunks can interfere with cooking evenly.
Mots clés Bananas, Crêpes