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.
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!
Vegan/sugar free hazelnut spread (I just melted some Hazelnut chocolate butter by Loving Earth.)
1 ripe banana (sliced)
Fresh strawberries (sliced)
Pure maple syrup