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 Ratings

Author: My Plantiful Cooking

Servings:

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

•

1/2 Tbsp

Maple Syrup

(optional)

Cooking Instructions

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 (1/2 Tbsp) in a blender. Blend until the batter is smooth.

Let the batter rest for 30 minutes to 2 hours.

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.

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.

Continue until the batter is used up.

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