2-Ingredient Banana Crepes (No Flour)
These banana crepes have just two ingredients: one ripe banana and two eggs. Blended together, they make a thin batter that cooks into soft, naturally sweet crepes with no flour and no added sugar. They’re naturally gluten-free and popular with kids, and they’re quick enough for a weekday breakfast.
Because there’s no flour, they’re more delicate than regular crepes. Keep them small, cook them low and slow, and be patient before flipping.
Tips for banana crepes
- Use a very ripe banana. The more brown spots, the sweeter and smoother the batter.
- Blend until completely smooth. Lumps of banana make the crepes tear.
- Go low and slow. Medium-low heat lets them set through before the bottom browns too much.
- Keep them small. About 3 tablespoons of batter per crepe in an 8-inch pan is easiest to flip.
Want something closer to a classic crepe but still low in carbs? Try Keto Crepes. For gluten-free crepes made with flour, see Gluten-Free Crepe Options.
Frequently asked questions
Do 2-ingredient banana crepes taste like crepes?
They're closer to a very thin, soft banana pancake or omelet. They're sweet from the banana and tender, but more delicate than flour crepes.
Why do they fall apart when I flip them?
There's no flour to hold them together, so they need low heat and patience. Wait until the top is fully set, keep them small, and use a thin spatula.
Are they gluten-free?
Yes. Bananas and eggs are naturally gluten-free. Use a gluten-free cooking fat and a clean pan if you're cooking for someone with celiac disease.
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