Easy Vegan Crepe Pancake
Practice your pancake day flip with this easy vegan crepe recipe that need only one simple swap to make them completely plant based.
Whether it’s pancake day, a lazy Saturday morning or a special treat, this vegan crepe recipe omits the eggs but none of the flavour. Gram flour (chickpea flour) replaces the egg for the texture and flavour, making it totally vegan and super easy.
You can make your pancake mix using either a food processor for ease, or simply with a seive and whisk. Opt for traditional sugar and lemon, or get creative with your toppings with chocolate spreads and berries.
What you need to make Easy Vegan Crepes
- chickpea (gram) flour
- plain flour
- oat or soy milk
- caster sugar (can add a little more or less depending how sweet you like your crepes)
- vanilla extract
- cinnamon (to add flavour but optional)
What to serve Easy Vegan Crepes with
- The classic! Nothing beats lemon and sugar in my opinion
- Chocolate spread and berries
- Biscoff spread, cinnamon and stewed apples
- Maple syrup, bananas and crushed pecans.
- Coconut yoghurt, blueberries and maple syrup
- Vegan cheese and meat slice alternative
How to make Easy Vegan Crepes
Add the water to a food processor or blender, then the chickpea flour and blend until smooth. Next add the plain flour, milk, sugar, vanilla extract, cinnamon (optional) and a pinch of salt. Blitz until a smooth batter. The consistency should be slightly thinner than a normal pancake batter. You can use immediately, no need to rest the batter. If you don’t have a food processor, simply seive the flours and whisk until smooth in a large bowl.
Lightly brush a large (24-30cm) frying pan with vegetable oil. Add approx 1/4 cup – 1/3 cup (4 tbsp) of batter mix to the pan and rotate to spread thinly around, creating a crepe of about 24cm across.
Cook one side for around 2-3 mins. Once the underside starts to brown it will loosen so you’re able to flip. Cook the other side for about 2-3mins and remove onto a warmed plate. Keep warm in the oven, whilst making the remainder.
Continue, adding more oil when necessary, until all the batter is used. It should make around approximately 8-12 vegan crepes (depending on the size). Fill, fold, dust with a little icing sugar and serve.
More delicious vegan breakfast recipes:
- 5 Minute Banana Split
- Apple Crumble Baked Oats
- Chocolate, Banana and Strawberry Sweet Crepe
- 3 Ingredient Vegan Pancakes
- Chocolate Orange Oats
Easy Vegan Crepe Pancake
Ingredients
- 325 ml water
- 100 g chickpea (gram) flour
- 200 g plain flour
- 400 ml oat or soy milk
- 2 tbsp caster sugar (can add a little more or less depending how sweet you like your crepes)
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
- pinch salt
- icing sugar (to dust)
- 1 lemon (cut into wedges )
Instructions
- Add the water to a food processor or blender, then the chickpea flour and blend until smooth. Next add the plain flour, milk, sugar, vanilla extract, cinnamon (optional) and a pinch of salt. Blitz until a smooth batter. The consistency should be slightly thinner than a normal pancake batter. You can use immediately, no need to rest the batter. If you don’t have a food processor, simply seive the flours and whisk until smooth in a large bowl.
- Lightly brush a large (24-30cm) frying pan with vegetable oil. Add approx ¼ cup – ⅓ cup (4 tbsp) of batter mix to the pan and rotate to spread thinly around, creating a crepe of about 24cm across.
- Cook one side for around 2-3 mins. Once the underside starts to brown it will loosen so you’re able to flip. Cook the other side for about 2-3mins and remove onto a warmed plate. Keep warm in the oven, whilst making the remainder.
- Continue, adding more oil when necessary, until all the batter is used. It should make around approximately 8-12 vegan crepes (depending on the size). Fill, fold, dust with a little icing sugar and serve with a few lemon wedges on the side!
Video
Notes
- Don’t fancy plain lemon and sugar? The world is your oyster when it comes to fillings! Start with something soft/spreadable and then add fruit or something crunchy, whatever you fancy! Try out chocolate spread and berries. Biscoff spread, cinnamon and stewed apples. Maple syrup, bananas and crushed pecans. Coconut yoghurt, blueberries and maple syrup
- Fancy savoury vegan crepes? Leave out the sugar, vanilla and cinnamon and fill with vegan cheese and meat slice alternative while on the pan to heat and melt through.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
Easy Vegan Crepe Pancake
Ingredients
- 325 ml water
- 100 g chickpea (gram) flour
- 200 g plain flour
- 400 ml oat or soy milk
- 2 tbsp caster sugar (can add a little more or less depending how sweet you like your crepes)
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
- pinch salt
- icing sugar (to dust)
- 1 lemon (cut into wedges )
Instructions
- Add the water to a food processor or blender, then the chickpea flour and blend until smooth. Next add the plain flour, milk, sugar, vanilla extract, cinnamon (optional) and a pinch of salt. Blitz until a smooth batter. The consistency should be slightly thinner than a normal pancake batter. You can use immediately, no need to rest the batter. If you don’t have a food processor, simply seive the flours and whisk until smooth in a large bowl.
- Lightly brush a large (24-30cm) frying pan with vegetable oil. Add approx ¼ cup - ⅓ cup (4 tbsp) of batter mix to the pan and rotate to spread thinly around, creating a crepe of about 24cm across.
- Cook one side for around 2-3 mins. Once the underside starts to brown it will loosen so you’re able to flip. Cook the other side for about 2-3mins and remove onto a warmed plate. Keep warm in the oven, whilst making the remainder.
- Continue, adding more oil when necessary, until all the batter is used. It should make around approximately 8-12 vegan crepes (depending on the size). Fill, fold, dust with a little icing sugar and serve with a few lemon wedges on the side!
Video
Notes
- Don’t fancy plain lemon and sugar? The world is your oyster when it comes to fillings! Start with something soft/spreadable and then add fruit or something crunchy, whatever you fancy! Try out chocolate spread and berries. Biscoff spread, cinnamon and stewed apples. Maple syrup, bananas and crushed pecans. Coconut yoghurt, blueberries and maple syrup
- Fancy savoury vegan crepes? Leave out the sugar, vanilla and cinnamon and fill with vegan cheese and meat slice alternative while on the pan to heat and melt through.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
4 comments
Hannah Bogue
Made these this morning for Pancake Tuesday were a huge hit thanks Maddie!!!
Madeleine Olivia
So pleased Hannah!
Marianna
Could you please add measurements in cups fir those of us who don’t have a kitchen scale? Would also be awesome to have US – friendly measurements in ounces for liquids. Thank you for your awesome work!
Miriam
Used this recipe a few times over the years, and it’s fab!
My only recommendation is to add a dash of oil to the batter, especially if you’re using a steel or cast iron pan (instead of non-stick). Delicious crepes – thanks Maddie.