- 1 ½ cup whole wheat flour
- ¼ cup + 2 tbsp cocoa powder
- ¾ tsp baking powder
- ¾ cup of water
- 1¾ cup of non-dairy milk (almond, soy, or coconut will work)
- ½ cup + 1 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
- Morama Almond Cream Spread
- 2-3 large bananas
To prepare the wraps, blend all the ingredients and refrigerate the mixture for 8 minutes.
Pour about ¼-½ cup of the batter into a preheated nonstick or lightly greased skillet over medium-low heat and tilt the pan in a circular motion to coat the surface evenly.
Let cook for 1-2 minutes or until numerous bubbles appear on the surface, flip the crepe. Continue cooking the other side for 1 minute and then remove from the skillet.
Working quickly (it is easiest to roll the wraps while they are warm), spread about 1 ½ tbsp Almond butter per wrap. Place a banana on the edge of the wrap and roll tightly; place the seam down. Using a sharp knife, slice the roll into 2/3-inch (1.5 cm) sections. Repeat for each wrap.