- 110 g plain flour
- 1 tbsp white chia seeds
- 2 1⁄2 tbsp coconut sugar
- 1⁄2 tsp ground cinnamon
- 250 ml almond milk
- 125 ml water
- 30 g coconut oil, melted
- 4 sugar bananas (520 g)
- 190 g coconut or vegan yoghurt
- 2 tbsp blueberries
- 2 tbsp black sesame seeds
1. Combine flour, chia seeds, 2 teaspoons of the coconut sugar and the cinnamon in a medium bowl. Make a well in the centre; gradually whisk in almond milk and water, until combined and smooth. Stand for 20 minutes.
2. Heat a 26-cm (top measurement) non-stick frying pan over a high heat. Lightly grease with some of the coconut oil. Pour 1/2 cup of the batter into the centre of the hot pan, tilting the pan to coat the base in a thin layer; cook for 1 minute or until browned. Turn, cook on the other side until golden. Transfer to a plate; cover with foil to keep warm. Repeat with the remaining batter and grease with coconut oil, to make a total of 4 crêpes.
3. Reduce heat under pan to medium-high heat. Cut the bananas lengthways and sprinkle remaining sugar on cut-side of the banana halves. Cook cut-side down in pan for 1 minute or until caramelised.
4. Divide crêpes between plates. Top with caramelised banana, yoghurt and blueberries; sprinkle with sesame seeds.
Tip: Sugar bananas, also known as finger bananas, are smaller and sweeter than regular bananas. If unavailable halve regular bananas lengthways and crossways.