Place all of the ingredients into a large non-stick pot and set the heat to low.

Stir occasionally until the non-dairy butter and sugar have melted and all of the ingredients are combined.

Do not let it bubble up as this will cause it to set hard.

Remove from the heat and let it cool before using.

In a large mixing bowl, combine the flour, baking powder and sugar.

In a separate jug, mix the almond milk, vanilla extract and melted butter.

Slowly pour these wet ingredients into the flour, first to create a paste and then adding slowly to make a smooth, thin batter.

Once all of the ingredients are combined mix well to ensure the batter is completely smooth and to create little air bubbles.

Brush your pan with a little oil and then heat on a medium heat.

Hold your hand a few centimetres away from the pan to see if it is hot. Once you can feel the heat, pour over some of the batter and swirl it around the pan until you have a thin circle.

Cook until the underside is golden underneath then flip it to cook it on the other side.

Serve the crepes folded in quarters or rolled up carefully.

Drizzle with the caramel sauce and top with the thin slices of banana