Healthier Gluten-Free Chocolate Banana Crepes

This is the healthiest and best-tasting Chocolate Banana Filled Crepes Recipe with my Oat Flour Crepes, my Chocolate Sweet Potato Pudding with Cottage Cheese, a simple chocolate ganache, whipped cream, and sprinkles. And it’s all gluten-free, naturally sweetened, and made with all-natural ingredients for a special breakfast or dessert.

Chocolate banana filled crepe covered in chocolate sauce on a plate.

This is the healthiest and best-tasting Chocolate Banana Filled Crepes Recipe with my Oat Flour Crepes, my Chocolate Sweet Potato Pudding with Cottage Cheese, a simple chocolate ganache, whipped cream, and sprinkles. These gluten-free crepes are made with all-natural ingredients, including oat flour, eggs, milk, oil, maple syrup, vanilla, and salt. The sweet potato chocolate mousse is rich, creamy, and healthy with sweet potatoes, cottage cheese, cocoa powder, maple syrup, vanilla extract, apple cider vinegar, and cinnamon. Then, we’re adding freshly sliced ripe bananas, whipped cream and drizzling our chocolate sauce made with your favorite chocolate chips, coconut oil, and milk.

YouTube video
Chocolate banana filled crepe covered in chocolate sauce on a plate.

Ingredients & Substitutions

Here is everything you need to make the best-tasting, healthier chocolate banana-filled crepes:

Chocolate Sweet Potato Pudding:

Sweet Potato: Use the orange sweet potatoes for best results and naturally sweet flavor. You can also use purple sweet potatoes or the lighter cream-colored sweet potatoes.

Cottage Cheese: You can use large curd or small curd. Ricotta cheese or Greek yogurt can be used instead of cottage cheese. Drain off any excess liquid from the greek yogurt before adding it. Ricotta cheese will increase the calories and has less protein than cottage cheese.

Cocoa Powder: Carob powder, raw cacao powder, or cacao powder can also be used.

Maple Syrup: Honey, agave nectar, date syrup, or brown rice syrup can be used instead of maple syrup. You can also add some powdered cane sugar or regular powdered sugar if you’d like it a little sweeter.

Apple Cider Vinegar: 1 teaspoon of lemon juice or white wine vinegar can be used instead of apple cider vinegar. Or, you can omit it.

Vanilla Extract: You can use imitation or pure vanilla extract. You can also omit it.

Cinnamon: The cinnamon adds a subtle flavor. You can omit it if you prefer.

Chocolate Ganache:

Chocolate Chips: You can use your favorite meltable chocolate chips including semi-sweet chocolate chips, dark chocolate chips, or carob chips.

Milk: You can use any type of milk, including whole milk, almond milk, cashew milk, soy milk, or coconut milk.

Oat Flour Crepes:

Oat Flour: Be sure to use gluten-free oats. You can substitute oat flour with other gluten-free flour like almond flour, rice flour, a gluten-free flour blend, or all-purpose flour if you can tolerate gluten. You may need to add more or less to milk to achieve the same consistency.* You can quickly grind oat flour by mixing old-fashioned oats or quick oats in your food processor, high-speed blender, or Nutri-bullet. It does not work to use steel-cut whole oats. Also avoid using flavored instant oats.

Milk: You can use any type of milk, including plant-based milk, whole milk, cow’s milk, oat milk, almond milk, cashew milk, soy milk, or coconut milk.

Eggs: To make the recipe vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) or a commercial egg replacer.*

Maple Syrup: Honey or agave syrup can be used instead of maple syrup. You can also omit the maple syrup for a savory crepes.

Vanilla Extract: You can use pure or imitation vanilla extract or omit it.

Oil: You can use any oil you like, including virgin olive oil, grapeseed oil, avocado oil, melted butter, coconut oil, vegetable oil, or canola oil.

Salt: Adjust the amount of salt to your preference or omit it altogether if you prefer.

Ripe Bananas: The bananas are optional. You can omit or use any berries instead.

*I have not tested this substitution.

Chocolate banana filled crepe covered in chocolate sauce on a plate.

How to Make My Gluten-Free Chocolate Banana Crepes Recipe

Chocolate Sweet Potato Pudding with Cottage Cheese:

Step 1: Prepare the Sweet Potatoes

Steam or boil the sweet potatoes until they are soft and easily mashed. Let them cool slightly, then peel and chop them into chunks.

Steamed sweet potatoes in a pot.

Step 2: Blend the Chocolate Pudding

In a food processor or blender, combine the sweet potato chunks, cottage cheese, cocoa powder, vanilla extract, maple syrup, apple cider vinegar, cinnamon, and salt.

Blend the mixture until smooth and creamy, scraping down the sides of the processor or blender as needed.

Taste the pudding and adjust the sweetness or seasonings if needed, adding more maple syrup or cinnamon to taste.

Transfer the pudding to serving dishes and refrigerate for at least 30 minutes to chill and firm up.

Adding sweet potato chocolate pudding ingredients in a food processor.
Blended sweet potato chocolate pudding in a food processor.

Chocolate Ganache:

Step 1: Melt the Chocolate

Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until it’s smooth and creamy.

Step 2: Add the Milk

Add the milk to the melted chocolate and stir until well incorporated. You can add more milk if needed to reach a drizzle consistency. 

Gluten-Free Oat Flour Crepes:

Step 1: Make the Batter

If blending your oat flour, add a heaping cup of flour to your blender, food processor, or Nutri-bullet. Blend until the oats become a flour consistency. Measure out 1 cup of flour.

In a blender, combine 1 cup oat flour, 1 cup milk (almond milk or your choice), 2 eggs, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 tablespoon light olive oil, and 1/4 teaspoon salt.

Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly.

Filling blender cup with oats.
Oat flour made in a blender cup.
Adding crepe batter to blender cup.

Step 2: Cook the Crepes

Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.

Pour 1/4 cup of the batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the bottom.

Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.

Carefully flip the crepe and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.

Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a towel so they don’t 

Serve the crepes warm with your favorite toppings, such as fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.

Pouring 1/4 cup of batter in a frying pan.
Oat flour batter poured in a fry pan.
Oat flour crepe flipped in a fry pan.

Banana Crepes:

Step 1: Assemble the Crepes

Assemble your crepes by laying down one crepe. Spread 1/3 cup of chocolate pudding down the middle. Slice two firm bananas and layer 1/3 of the slices. Roll up the crepe. Add a 1/4 dollop of whipped cream on top. Add three more banana slices. Drizzle the Chocolate ganache. Add a few chocolate sprinkles and enjoy!

Chocolate banana filled crepe covered in chocolate sauce on a plate.

Chocolate Pudding Filled Banana Crepes Recipe Notes

Chocolate Sweet Potato Pudding:

Cooked Sweet Potatoes: You can bake or steam 1 large sweet potato or two smaller sweet potatoes to soften them. To bake a sweet potato, start by preheating your oven to 400°F (200°C). Wash the sweet potato thoroughly under running water and scrub off any dirt. Pat it dry with a paper towel. Using a fork, pierce the sweet potato a few times to allow steam to escape during baking. Place the sweet potato on a baking sheet lined with parchment paper or aluminum foil to catch any drips. Bake the sweet potato in the preheated oven for 45 to 60 minutes, depending on the size of the potato. The sweet potato is done when it is tender and easily pierced with a fork. Allow them to cool to room temperature before blending with the other pudding ingredients.

Sweetness: Adjust the amount of maple syrup based on your sweetness preference. You can add a tablespoon more of maple syrup. Beyond that, use a powdered sweetener like powdered cane sugar or powdered coconut sugar to avoid adding more liquid to the pudding. 

Blending: Blend the pudding ingredients thoroughly until it’s smooth and creamy. You may need to scrape down the sides of the blender or food processor to ensure all ingredients are incorporated.

Oatmeal Crepes:

Consistency: The crepe mixture should be thin enough to coat the pan easily but not too watery. If it’s too thick, you can add a little more milk to thin it out.

Pan Size: The size of your pan will determine the size of your crepes. Use a larger pan for larger crepes or a smaller pan for smaller ones.

Flipping the Crepes: Wait until the edges of the crepe start to lift before flipping. Use a spatula to gently loosen the edges before flipping to ensure the crepe doesn’t tear.

Crepe Serving Suggestions: 

These easy crepes are versatile and can be served sweet or savory. Try sweet fillings like fresh berries, peanut butter, chocolate hazelnut spread like Nutella, greek yogurt, cream cheese, or savory fillings like vegetables and cheese. You can flavor this sweet potato pudding by adding orange zest, whipped cream topping, chocolate shavings, fresh fruit, berries, or bananas for a delicious treat.

Refrigeration: Store any leftover pudding, crepes or chocolate sauce in airtight containers in the refrigerator for up to 5 days. You may need to stir the pudding before serving. You can bring the chocolate sauce to room temperature or put it in the microwave to gently warm it up so it will be easy to pour. 

Freezing: This pudding, crepes, and chocolate sauce can be frozen, but the texture may change slightly when thawed. To freeze, transfer them separately to freezer-safe containers and freeze for up to 1 month. Thaw in the refrigerator before serving.

Can I use canned sweet potato puree instead of fresh sweet potatoes?
Yes, you can use canned sweet potato puree as a time-saving alternative. Make sure to use plain puree without any added sugar or spices.

Is there a way to make this recipe as vegan chocolate mousse?
Yes, you can make this a healthy vegan chocolate pudding by using a plant-based alternative for cottage cheese, such as silken tofu or a vegan yogurt. 

Can I make this sweet potato mousse ahead of time?
Yes, you can make this mousse/pudding ahead of time and store it in the refrigerator for up to 5 days. Just be sure to stir it well before serving to recombine any separated ingredients.

Can I add other flavors or ingredients to this pudding?
Yes, you can customize this pudding by adding different spices such as nutmeg or ginger or by incorporating ingredients like nut butter, shredded coconut, or chocolate chips. Experiment to find your favorite flavor combinations!

Can I use regular flour instead of oat flour in the crepe recipe?
Yes, you can use regular flour if you’re not gluten-free. However, the ratio of flour to liquid may need to be adjusted slightly, as oat flour tends to absorb more liquid than regular flour.

Can I make oat crepe batter ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before using it, as it may separate slightly.

Can I make this recipe as vegan oat flour crepes?
Yes, you can make these crepes vegan by using a flax egg or commercial egg replacer instead of eggs, and using a non-dairy milk.

Can I double or halve the recipe?
Yes, you can easily double or halve the recipe to make more or fewer crepes, adjust the quantities accordingly.

Chocolate banana filled crepe covered in chocolate sauce on a plate.

Healthier Gluten-Free Chocolate Banana Filled Crepes Recipe

Gluten-Free diet-friendly recipe
This is the healthiest and best-tasting Chocolate Banana Filled Crepes Recipe with my Oat Flour Crepes, my Chocolate Sweet Potato Pudding with Cottage Cheese, a simple chocolate ganache, whipped cream, and sprinkles. And it's all gluten-free, naturally sweetened, and made with all-natural ingredients for a special breakfast or dessert.
5 from 10 votes
Servings 6
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients
  

  • 1 cup whipped cream
  • 2 bananas (sliced)

Chocolate Drizzle:

  • 1/4 cup chocolate chips
  • 1/4 cup milk (any kind)
  • 1 teaspoon coconut oil

Chocolate Sweet Potato Pudding:

  • 2 cups sweet potato (cooked and chopped)
  • 1-1/2 cups cottage cheese
  • 1/3 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 1/3 cup maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/4 salt

Oat Flour Crepes:

  • 1 cup oat flour
  • 1 cup milk (any kind)
  • 2 eggs
  • 1 tablespoon oil (light olive is my fave)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions
 

Chocolate Sweet Potato Pudding:

  • Steam or boil the sweet potatoes until they are soft and easily mashed. Let them cool slightly, then peel and chop them into chunks.
  • In a food processor or blender, combine the sweet potato chunks, cottage cheese, cocoa powder, vanilla extract, maple syrup, apple cider vinegar, cinnamon, and salt.
    Blend the mixture until smooth and creamy, scraping down the sides of the processor or blender as needed.
    Taste the pudding and adjust the sweetness or seasonings if needed, adding more maple syrup or cinnamon to taste.

Oat Flour Crepes:

  • If blending your oat flour, add a heaping cup of flour to your blender, food processor, or Nutri-bullet. Blend until the oats become a flour consistency. Measure out 1 cup of flour.
    In a blender, combine oat flour, milk (almond milk or your choice), eggs, maple syrup, vanilla extract, oil, and salt.
    Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly.
  • Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.
    Pour 1/4 cup of the batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the bottom.
    Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
    Carefully flip the crepe and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.
    Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a towel so they don't dry out.

Chocolate Ganache:

  • Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until it's smooth and creamy.
  • Add the milk to the melted chocolate and stir until well incorporated. You can add more milk if needed to reach a drizzle consistency. 

Crepe Assembly:

  • Assemble your crepes by laying down one crepe. Spread 1/3 cup of chocolate pudding down the middle. Layer 1/3 of a sliced banana. Roll up the crepe. Add a 1/4 dollop of whipped cream on top. Add three more banana slices. Drizzle the Chocolate ganache. Add a few chocolate sprinkles and enjoy!

Video

YouTube video

Notes

Chocolate Sweet Potato Pudding:

Pudding Sweetness: Adjust the amount of maple syrup based on your sweetness preference. You can add a tablespoon more of maple syrup. Beyond that, use a powdered sweetener like powdered cane sugar or powdered coconut sugar to avoid adding more liquid to the pudding. 
Blending: Blend the pudding ingredients thoroughly until it’s smooth and creamy. You may need to scrape down the sides of the blender or food processor to ensure all ingredients are incorporated.

Oatmeal Crepes:

Consistency: The crepe mixture should be thin enough to coat the pan easily but not too watery. If it’s too thick, you can add a little more milk to thin it out.
Pan Size: The size of your pan will determine the size of your crepes. Use a larger pan for larger crepes or a smaller pan for smaller ones.

Nutrition

Calories: 327kcalCarbohydrates: 45gProtein: 11gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 64mgSodium: 301mgPotassium: 487mgFiber: 5gSugar: 21gVitamin A: 3333IUVitamin C: 4mgCalcium: 135mgIron: 2mg
Keyword chocolate banana, chocolate sweet potato pudding, cottage cheese, crepes
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

11 Comments

  1. 5 stars
    Made these for my daughter’s birthday breakfast. She has celiac and we’re always looking for desserts she can have. These hit the spot!!! We weren’t sure about the sweet potato pudding but it’s seriously delicious!!! Will make again.

    1. Hi Martha,
      I’m so glad you found a recipe she can have! And I totally get it about the sweet potatoes. I was skeptical until I tried them in pudding for the first time too 🙂

5 from 10 votes (5 ratings without comment)

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