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Breakfast recipe · from the recipe book

Blender Banana Oat Crêpes with Cardamom

Tender, lacy oat crêpes with sweet banana folded through and a warm hint of cardamom and vanilla.

Blender Banana Oat Crêpes with Cardamom

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • 2 cups (470 ml)480 gWhole milk
  • 3 large150 gEggs
  • 2 medium240 gBananahalf mashed, half finely diced
  • 1¼ tsp5 gVanilla extract
  • 1 tsp2 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • ¼ tsp2 gSalt
  • 1½ tbsp20 gUnsalted buttermelted
  • 3½ tbsp whole30 gAlmondssliced and toasted

Steps

  1. Prepare the banana: mash half of it and finely dice the other half. Melt the butter and set it aside.
  2. In a blender, blend the oats until they become a fine flour, about 30 seconds.
  3. Add the milk, egg, mashed banana, vanilla, cardamom, cinnamon, salt and half of the melted butter to the blender. Blend until completely smooth and thin, about 1 minute.
  4. Let the batter rest for 10 minutes so the oats hydrate, then stir in the diced banana by hand.
  5. Heat a nonstick skillet over medium heat and brush it lightly with some of the remaining melted butter.
  6. Pour about 1/4 cup batter into the skillet and swirl to spread it thin. Cook until the edges set and the underside is golden, about 1 1/2 minutes, then flip and cook 1 minute more, until the center is set and no longer wet (egg dishes reach 160°F/71°C).
  7. Repeat with the remaining batter, brushing the skillet with the rest of the melted butter between crêpes as needed, and keep cooked crêpes warm under a towel.
  8. Fold each crêpe into quarters, sprinkle with the toasted almonds and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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