In a bowl, add the flour, baking powder, and sugar. Stir to combine. Then add the coconut oil and vegan milk and whisk until smooth. It should be a runny batter. If it's too thick, add more milk.
In a crepe pan or similar flat pan, spray the bottom with oil (and between each round) and bring it to medium-high heat.
Add one soup ladle size of batter and tilt the pan lightly so that the batter is spreading over the whole bottom of the pan.
The crepe will take about 1 minute, loosen the edges, flip it and let it cook on the other side for another minute or so.
Take the crepe out, spread the hazelnut cream, add banana slices and fold it. Enjoy!