Healthy Honey Banana Crepes
Yields 16 small or 8 regular crepes
Per 1 crepe
21⁄2 tablespoons honey
2 teaspoons baking powder
1⁄8 teaspoon salt
1 cup whole-wheat flour
1 cup buttermilk
1 cup water
11⁄2 tablespoons coconut oil, or as needed
2 tablespoons toasted wheat germ
Melt the honey in a small saucepan over low heat.
In a medium-sized bowl, stir the baking powder and salt into the flour, blending thoroughly. In a small bowl, beat the eggs with the buttermilk, water, 1 tablespoon coconut oil, and melted honey.
Make a well in the middle of the dry ingredients and add the egg mixture. Stir until smooth. (If you have a blender or food processor, blend all the ingredients at medium speed.) Let the batter rest for at least 1 hour.
In a heavy skillet over medium heat, warm just enough vegetable oil to coat the bottom of the pan. Pour 1⁄4 cup batter into the skillet. Rotate the pan so that the batter flows toward the edges and covers the bottom of the entire pan. Cook until browned on the bottom, turn over, and cook on the other side. Sprinkle with the toasted wheat germ. Repeat with the remaining batter.