In a large mixing bowl, whisk together the oats (ground into flour), rice flour, cornstarch, coconut sugar, ground flax seeds, and baking powder.

In a blender, add the plant-based milk, ripe banana, lemon juice, and vanilla extract. Blend on high until smooth and creamy.

Using a whisk, mix the wet and dry ingredients together until just combined and allow the crepe batter to rest for about 10 minutes.

Place a non-stick skillet over medium heat, add a drizzle of neutral oil, and allow it to heat until it shimmers.

Pour 1/4 cup of the prepared batter into the hot skillet, cook for 2 to 4 minutes until the edges lift and the bottom is golden, then flip and cook for an additional 1 to 2 minutes.

In a separate skillet, combine the chopped apples, coconut sugar, a splash of plant-based milk, lemon juice, cornstarch, and cinnamon, cooking over low heat until the mixture bubbles and thickens.

Spoon a generous amount of the warm apple mixture into the center of each crepe and roll tightly.