¾ cup all-purpose flour
½ cup buckwheat flour
⅓ cup unsweetened cacao powder
1½ cup almond milk (substitute with any other non-dairy milk)
½ cup sparkling water
3 tbsp agave syrup
1 tbsp vanilla extract
1 big ripe banana
a pinch of fine sea salt
coconut oil for the pan
Combine all the ingredients in the blender until well combined. Preheat a nonstick pan, on medium heat. Grease the pan with coconut oil. Pour the batter into the center of the hot skillet, letting it spread outward to create a thin layer of crepe. Cook for about 3 minutes or when you see that the crepes is building little bubbles, then flip. Cook the other side for about 2 minutes.
Repeat with the remaining batter.
Stuff the crepes with fresh fruits, jelly, nut butter or anything else you’d like!

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