Raw Banana and Coconut Crepes

Over the weekend I taught 2 days of raw food to a wonderful group of participants who are part of a locally run Vegetarian Cooking School. I wanted to be able to share how easy, fun and creative raw food and dehydration can be, so on the day we made smoothies, I made up a little extra and magically transformed that liquid smoothie into a simple dehydrated banana wrap that we turned into a delicious crepe!

The group were amazed with how versatile raw food could be, and also how introducing dehydration meant there was such little wastage in the kitchen. We turned both smoothies and left over soups into fun, pliable wraps, as well as created vegetable ‘jerky’ with leftover chopped up vegetables! Raw food really is a great way to mix things up in the kitchen!


For the wrap-

  • 2 ripe bananas
  • ¼ cup of almond milk
  • ½ teaspoon of cinnamon
  • 1 tablespoon of flaxseed meal

Blend all ingredients in a high speed blender until smooth.

Pour the batter out either in small circles or one large circle onto the teflex sheets of your dehydrator trays.

You can make one large one or 2-4 small ones.

Dry for around 8-10 hours until malleable but dry all the way through.

To make the pancake, lay the wrap out flat on a chopping board or plate and add your fillings and toppings!

Fill with-

  • Sliced banana
  • Cashew cream or coconut yogurt
  • Raw chocolate spread (made by mixing equal parts of coconut nectar and tahini and adding enough cacao powder to make a chocolately paste!)

Top with-

Your choice of-

  • Goji berries, pecans, cacao nibs, pumpkin seeds, shredded coconut, hempseeds.