These vegan, gluten-free crepes bring more sophistication (and nutrition) to your hassle-free breakfast routine.
Say au revoir to the egg, butter, and white flour-based crepes of yore and bonjour to their better half: vegan, gluten-free crepes! With a base of oat flour, coconut sugar, almond milk, and coconut oil, these crepes are doing your body, mind, and soul some serious favors! Better yet, they’re spongy, soft, and are made for multiple servings. Enjoy!
Before you jump the gun and buy any old oat flour, make sure that the packaging spells out “gluten-free”, especially if you have gluten sensitivity. The following recipe is straightforward and more or less foolproof, but don’t feel restricted to its confines. You can easily swap the coconut oil for olive oil, the coconut sugar for regular brown sugar, and the almond milk for any other milk, including dairy.
And, don’t forget to pair these crepes with toppings. My favorite add-ons are fresh strawberries and this vegan coconut whipped cream frosting, but you can get creative and go as sweet or savory as you’d like. Enjoy!
Vegan Gluten-Free Crepes
Makes 15-20 crepes
- 1 ½ cups gluten-free oat flour
- 3 tablespoons coconut palm sugar
- 1 teaspoon baking powder
- 1 ½ cup almond milk
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
Mix all ingredient in a bowl until evenly combined.
Set a lightly greased frying pan over medium-high heat. Pour about ½ cup of the batter into the pan, rotating the pan so that the batter spreads completely across the bottom edge of the pan. Cook for 1 to 2 minutes, loosen the edges, and flip the crepe. Cook for another minute before transferring the crepe to a plate. Repeat with the rest of the batter.
Serve the gluten-free crepes with an assortment of fresh fruit, butter, whipped cream, nut butters, grated chocolate, and jellies.
Oatcakes Image from Shutterstock