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Can we talk about my serious love for all things Brunch?!?
Or breakfast for lunch…snack…dinner…let’s be real, I will gladly eat breakfast food anytime of the day! I have always loved breakfast, but over that last two years my love has grown into a serious obsession and I don’t see it stopping in the near future. We’ve chatted a bit about this before, but as you will see in the coming weeks, at the moment, my brunch game is strong and on point.
Not gonna lie, I feel pretty good about it. 🙂
I also feel pretty good about Friday too, but then who in their right mind wouldn’t???
What are you guys doing this weekend? I mean, besides making this recipe (duh).
You need to tell me your super fun or super relaxed plans because I need to live vicariously through you. I am pulling a working weekend with my brother Malachi who is coming home for a couple days to help me out. We will be filming some new videos for you guys and then making mass amounts of Bellinis for a fun project I am working on. Tacos will also be going down, and most definitely some more brunch foods (aka these crepes times five). And then last but not least, for sure some time on the couch, because it is the weekend… and some couch time is definitely needed. <–truth.
It’s gonna be a loonnggg weekend, but fun!!
SIDE NOTE if you want to follow along with me this weekend, follow me on snapchat (@hbharvest) for a behind the scenes look!
OK, ok, but these Green Banana Crepes with Whipped Greek Yogurt, we need to get chatting about them!
Here’s the deal. These crepes are as simple as simple, they are just as easy if not easier than any pancake recipe out there. They’re made in a blender in literally under a minute. These crepes are made to be green but the two large handfuls of spinach that give them their color, get sweetened up with the addition of a tasty ripe banana. It may seem odd and you may even be a little scared, but don’t be!! These are my favorite easy, HEALTHY breakfast crepes. And yes, you can even get your kids to eat them (Asher and Red did).
Here’s my little tip for you. When your kids ask why these crepes are green you say, “I made them special for St. Patrick’s Day, and the green makes them lucky”!
GOOD HUH.
You have now given you, your kids, your husband, your boyfriend, your girlfriend, your brothers… whoever, a full serving of fruits and veggies. And it’s pretty safe to say that they will not even know what hit them. Sneaky much? Totally!! And it gets better, not only are you getting in healthy veggies and fruits, you are also getting in protein too!! I know, I know, killin it here! If you’ve never tried whipped greek yogurt, you are missing out. It’s basically whipped cream but with a little tang to it. SO GOOD and you feel better about eating cup…after cup. 🙂 Perfect for stuffing large quantities into these healthy crepes. Like I said, today’s brunch game is on point.
To finish them off, add all of your favorite fruits (for these crepes I love passion fruit, bananas and kiwi…it makes them feel extra tropical!), seeds/nuts (I love using chia seeds, hemp seeds and coconut), almond butter and or peanut butter, edible flowers (OBSESSED) and a little drizzle of maple syrup.
YESSSS.
If only I could truly express just how much I love these crepes. Asher says to just tell you all that they are darn delicious and leave it at that. I have to say, I kind of agree. Today might be one of those days where words are not needed. You know, one of those days when you just need to print the recipe, save it to Pinterest, or do whatever you do, and then go make them!
Like NOW.
Yup. Ditch all the things on your to do list and go make green banana crepes! Promise it will be the bestest decision you made all week long. ?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Clearly. ?
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These are amazing! I have made them now about 5 times, basically every weekend since I saw your recipe and I can’t get enough of them! I am on a gluten free diet right now and buckwheat works great for me. Also, I substituted the eggs for ground flax and water and experimented adding some coconut and tapioca flour, that worked too. The trick is to have a really good non-stick pan though. I also had to add more water than stated in the recipe, but I suppose it depends on the rest of the products you use. You are a great inspiration, thank you so much! 🙂
Thaank you so much!! (:
I love your recipes! With your website I finally got my parents to eat healthier. I have one question about the pancakes, I’m not allowed to eat any wheat products. Is there any way that I could substitute the flour with tapioca, arrowroot or coconut flour? Thanks so much!
Awe! That is awesome and makes me so happy!!
I think coconut flour will work great!! Let me know if you have questions and thanks again! 🙂
I followed your recipe, and had to add a quarter of water to make the batter pour – but the pancakes did not come together well – what can I do to fix that about the batter? Also, I used buckwheat – I think that might be part of the problem. Thanks!
Btw, I looooove your site – so many amazing recipes I want to try.
HI! Yes, using buckwheat can make flipping the pancakes a little hard. I recommend using half buckwheat flour and half white flour. SO sorry for the trouble. Let me know if you have more questions.