Simple Vegan Crêpes
by Emily Neill
Crêpes just as you know and love them, but vegan. These easy to to whip up vegan crêpes are a single serving portion of two pancakes, perfect for the only vegan in the family. This recipe uses aquafaba (chickpea water) which allows them to be both fluffy and crispy. Add any toppings you desire, but if you fancy a savoury pancake swap the sugar for a pinch of salt and skip the vanilla extract.
For the pancakes
100g Self-Raising Flour
45ml aquafaba (chickpea water)
1 Tsp Caster Sugar
1 Tsp Vanilla Extract
125ml Oat Milk
1 Tbsp of Neutral Oil
Mix all your wet ingredients together in a jug.
Weigh out the flow and sugar into a bowl.
Gradually add the plant milk mixture to the flour, stirring as you go to remove any lumps.
Heat your frying pan with a little oil, once hot add in 1/2 of your mixture tilting the pan so that you get a nice thin layer of batter.
Cook for 1-2 minutes until golden on one side and flip to cook the other side for another minute.
Set aside and cook your next pancake.
Eat them warm with your prepared toppings!
By Emily Neill
Emily is our Content and Community Assistant by day, and qualified PT by… later that day. She couldn’t live without exercise (makes sense) so can usually be spotted in her favourite spin class, with our Three Mushroom Risotto for afters.