Mille Crepe Cake with a Banana, Peanut Butter and Yacon Syrup




For the crepes:

50g wholemeal/ buckwheat flour (I wouldn’t advise coconut flour as it would change the consistency too much)

2tbsp sweetener (I used yacon syrup)

1tsp vanilla extract

1 whole egg (Vegan substitute: flax egg)

½ large banana, mashed

200ml unsweetened almond milk


For the drizzle:

1½ tbsp yacon syrup

½ large banana, mashed

2tbsp chocolate peanut butter (can substitute with original peanut/ almond butter)

1tbsp Naturya chocolate blend

2-4tbsp boiling water (add one tablespoon at a time, stir and check for desired consistency)


  1. Combine all the ingredients for the crepes in a medium-sized bowl and whisk until the batter is smooth and free from lumps. (Note: the batter should be thin.)
  2. Drizzle a small-medium saucepan with a drop of Mellow Yellow cold-pressed rapeseed oil and place on a low-medium heat.
  3. Once the crepe batter is ready, pour some of the batter (I use 3 flat tablespoons but it will vary depending on the size of your pan) onto the centre of the pan, while swirling the pan in a circular motion, to cover the base and make a thin crepe. When golden on top and the edges of the pancake are peeling upwards, flip the crepe. Remove when cooked, placing the crepe on a small plate and repeat the cooking instructions with the remaining batter.
  4. While the crepes are frying, combine the drizzle ingredients in a small bowl and mix well until the drizzle is smooth. (Note: Use more water only if needed to create a runny drizzle.)
  5. Once all your crepes have been cooked, cut the crepe stack vertically down the middle and layer one half on top of the other half. (Note: You can transfer the half to a clean plate to satisfy another hungry tummy!)
  6. Drizzle the syrup/ sauce over the crepe stack(s) and top with extra sliced bananas, fresh fruit, WheyHey protein ice cream and chocolate mulberries.


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x


2 thoughts on “Mille Crepe Cake with a Banana, Peanut Butter and Yacon Syrup

  1. Pingback: HBC Foodie: Mindfully Moni - Health Bloggers Community

  2. Pingback: HBC Foodie: Mindfully Moni – HBC Magazine

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