Recipe Image
Servings:
2
Vegan Almond Milk Crepes
Super healthy & easy to make vegan crepes that are made from almond milk. Can be filled with either sweet or savory fillings!
Total Time
32min
5.0
1 Rating
Author: My Plantiful Cooking
Servings:
2
Ingredients
•
1/2
cup
Old Fashioned Rolled Oats
or Quick Oats
•
1/2
cup
Chickpea Flour
•
2
Tbsp
Tapioca Starch
or Corn Starch or Potato Starch
•
1
cup
Almond Milk
•
1/2
cup
Water
•
1/2
tsp
Baking Powder
•
1
tsp
Apple Cider Vinegar
or Rice Vinegar
•
1
tsp
Maple Syrup
(optional)
Cooking Instructions
1.
Place the
Old Fashioned Rolled Oats (1/2 cup)
,
Chickpea Flour (1/2 cup)
,
Tapioca Starch (2 Tbsp)
,
Almond Milk (1 cup)
,
Water (1/2 cup)
,
Baking Powder (1/2 tsp)
,
Apple Cider Vinegar (1 tsp)
, and
Maple Syrup (1 tsp)
in a blender. Blend until the batter is smooth.
2.
Let the batter rest for 30 minutes to 2 hours.
3.
Heat up some oil in a pan ( omit oil to make it oil-free ). In the meantime, give your batter a quick stir and add more water if the batter is too thick. Adjust the heat to a medium-low after the pan is heated up.
4.
Pour in ¼ cup of batter into the pan and swirl it immediately so that the batter spreads out. Cook for about 1-2 minutes, or until the batter is fairly dry on top. Then, carefully flip it and cook it on the other side for another 30 seconds.
5.
Continue until the batter is used up.
6.
From here, you can serve it with your favourite topping or/and fillings. Enjoy!
Author's Notes
Crepes can be stored in the fridge for up to 3 days, and in the freezer for 3 months.
Nutrition Per Serving
CALORIES
326
FAT
5.8 g
PROTEIN
13.9 g
CARBS
54.4 g
