Banana Breakfast Crepes

Ingredients

• 2 medium size ripe bananas
• 1 tsp. groundflax seed
• 1 tsp. almond meal
• 1 tsp. almond milk
• Dash of cinnamon

Instructions

1. Place all ingredients in a food processor and blend into a liquid.
2. Line 2 dehydrator sheets and pour mixture onto them. Liquid should only be about 1/8 inches (3 mm) in thickness. Spread with a spatula.
3. Dehydrate at 115°F (46°C) for 3 hours. Crepes should be totally smooth. Do not remove crepes early or they will not hold their shape. Cut into crepe-sized circles.