Chocolate Banana Peanut Butter Crepes

1. In a blender, combine 1 1/2 cups non-dairy milk, 2 tbsp melted coconut/avocado oil, 1/2 tbsp maple syrup (use 1 tbsp if omitting the protein powder), 1 scoop chocolate protein powder, 1 cup GF AP flour, and 1/4 tsp salt. Blend all the ingredients together until smooth.
2. Heat and grease a pan over medium heat. Once the pan is hot, pour some batter on and tilt the pan so the batter will spread into an even circle. Repeat with the remaining batter. Add a splash more non-dairy milk to thin the batter as needed while frying the crepes.
3. For the chocolate sauce, combine 1 tbsp chocolate protein powder, 3 tbsp almond milk, and 1 tbsp chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals until combined.
4. Serve the cooked crepes topped with banana slices, peanut butter, cacao nibs, chocolate chips, and the prepared chocolate sauce.