With pancake day round the corner, I thought I’d share this super easy vegan crepe recipe which uses no specialist products- just four simple store cupboard ingredients that you’re bound to have at home!
Growing up, I loved my mum’s thin and crispy crepes (English style pancakes) that she would make on special occasions (pancake day, birthdays, or when she had a little extra time in the evening!). Once I turned vegan I did start making pancakes but I could only find recipes for American style scotch ones, and whilst I do love them, I don’y personally think anything beats a good crepe with lashings of lemon and sugar.
My personal favourite crepe topping is peanut butter and jam with a few sliced strawberries as I love the salty, fruity and sweet combo. If I’m having them for breakfast I usually (attempt to) stick to less sugary toppings like peanut butter, sliced banana, cinnamon and a dollop of coconut yogurt.
Flavoured/sweetened plant milk works best for this easy vegan crepe recipe. I used Alpro vanilla soya milk which gave these crepes a lovely sweet taste. For a heathier option I’d recommend using your favourite plant milk (I reckon hazelnut milk would work well) and some added low calorie sweetener e.g. stevia.
I hope you enjoy following this easy vegan crepe recipe- flipping them is the most exciting part (it’s the adrenaline rush you get from the chance of not catching them!)
If you prefer American style scotch pancakes, you can find my high protein vegan ones and regular vegan ones here.
Easy Vegan Crepe Recipe
These easy vegan crepes are so moreish so make sure you stock up on all your favourite toppings!
Ingredients
- 180 g plain flour
- 20 g almond flour (or just use 20 grams more of plain flour if you have none)
- 1 tbsp oil + extra for greasing the pan
- 600 ml flavoured sweetened soya milk , I used alpro vanilla soya milk (or plant milk of your choice)
- 1 tsp vanilla essence
- 1 tbsp sweetener of choice , only needed if not using sweetened plant milk
Topping suggestions
- peanut butter and jam combo
- biscoff spread -it's vegan!
- sliced banana/strawberries
- coconut yogurt
- lemon/sugar combo
Instructions
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Add the sifted flour and almond flour/sugar (if using) in a bowl and stir to combine
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Add the plant milk, oil and vanilla essence and whisk (you can pour the mix in a protein shake blender if you don't have a whisk, not ideal but does the job!). Continue to whisk until all the lumps have gone
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Heat up a non-stick frying pan on medium heat and coat the pan with oil by dipping a kitchen tissue in the oil rubbing it over the pan
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Spoon in a a ladle's worth of pancake mixture and pour it in the pan. Quickly spread the mixture evenly across the pan. Heat for around 2 minutes on the one side until the edges start to lift off the sides of than pan
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Use a spatula to lift the pancake from the pan, then flip the pancake (careful to catch it!)
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The other side will only need about 30 second or so. Repeat the process by basting the pan with more oil until you use up all the mixture
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Serve with your favourite toppings!
Gosh Andri didn’t realise that they would be so simple! Got to share these with my vegan friend. Thanks
Author
Let me know what she thinks!