Almond Banana Blintzes

Over the Easter weekend, it’s easy to enjoy delicious food and celebrate with treats! I got so excited to share today’s healthy recipe to help me and anyone else, get back to eating in a way that makes us feel good! A few months ago, my husband and I went to Mexico for our 3rd wedding anniversary! We stayed at a gorgeous resort with stunning views and incredibly tasty food.

There was one particular outdoor restaurant we loved going to that served breakfast and brunch exclusively right over the water. You could view the picturesque blue water while sipping fresh squeezed grapefruit juice. The ocean breeze made everything perfect. We chose to eat at this restaurant for the views, but I secretly nudged my hubby towards this restaurant solely for their delicious almond banana blintzes.

These blintzes were a nice surprise from other resort fare when I opened up the menu and saw: Whole wheat crepes filled with creamy almond butter and bananas and topped with strawberry sauce drizzles.

I hope you find this combination of almonds, banana and strawberry in these blintzes as delicious as we did!

Almond Banana Blintzes  (dairy-free)
Print Recipe

Whole Wheat Crepes:
1 Large Egg
1 cup Almond Milk
1 Tablespoon Coconut Oil, melted and cooled
3/4 teaspoon Vanilla Extract
1 teaspoon Pink Salt
1/4 teaspoon Liquid Stevia 
1 teaspoon Coconut Oil
3/4 cup Whole Wheat Flour

In a medium sized bowl, beat eggs and milk together. Add rest of wet ingredients and whisk well.
Add the 3/4 cup wheat flour and whisk vigorously until batter is smooth. If batter is too runny, add another tablespoon of flour. If your flour is super heavy and the batter is too thick, add a little bit more milk. Wheat crepes can be a bit more temperamental than regular crepes, in that if the batter is too thick, your crepes will  not cook smoothly. The batter should be thinner than pancake batter, thick but still runny. On a heated nonstick fry pan, melt 1/4 teaspoon of coconut oil in your fry pan- you just want to lightly oil the pan. Once the oil is melted and hot, pour batter into pan, rotating pan quickly to create a thin crepe.  Let cook until you start to see bubbles forming on the crepe and edges are cooked and lifted from the pan. When you see this, flip your crepe and cook the other side. Add another 1/4 teaspoon of oil as needed, every 2 crepes or so. These wheat crepes should be thin and a a golden brown color.

Strawberry Sauce:
1/3 cup Frozen Strawberries (or Fresh)
1 Tablespoon Almond Milk
1/2 teaspoon Pure Vanilla Extract
Stevia to taste (I used 4-5 drops)

For the strawberry sauce, combine all ingredients in a blender and blend until smooth and creamy. If you prefer your sauce to be thicker, decrease or omit the almond milk.

Fillings:
2 large Bananas, sliced
1/3 cup Almond Butter

Assemble the blintzes:
Spread the almond butter over one side of warm crepes and top with sliced bananas. Roll crepe together and top with strawberry sauce, 1/4 cup toasted almonds and 1/4 cup raisins.

Makes 6 medium/large blintzes