This I know is quite a popular combo and can be found pretty much all around the world but who has tried a vegan version that tastes just like the original!

It brings back such amazing memories from a while back when I was in Mykonos on the Greek Islands where I tried it for the first time. That is of course when I didn't realise I had a gluten and dairy intolerance! There is just something about nutella, bananas and crepes that tastes so unbelievably amazing, I hope if you try this version and love it to let me know what you think! :)

Ingredients for crepe:

1 cup almond or full fat coconut milk

1 level tbs stevia

1 tbs maple syrup (add another if you prefer sweeter)

1 cup gluten free all purpose flour

pinch himalayan crystal salt

1 tbs coconut oil for shallow frying.

Method:

1- Whisk all ingredients together (except coconut oil) until well combined and lump free.

2-  In a fry pan, melt coconut oil on medium heat, pour approx 1/2 cup of batter into fry pan and shallow fry until golden brown on both sides.

3- Once you have all crepes ready, use the below topping ingredients to decorate!

Topping ingredients:

Vegan/sugar free hazelnut spread (I just melted some Hazelnut chocolate butter by Loving Earth.)

1 ripe banana (sliced)

Optional Ingredients:

Coconut Yoghurt

Fresh strawberries (sliced)

Pure maple syrup

Hemp seeds

Enjoy! x