I love pancakes. In any shape or form; crepe, american style, sweet or savoury, breakfast, lunch or dinner. Yum.
Most restaurants use milk, eggs and buttermilk in their pancakes. Not so great if you’re vegan, but that doesn’t mean you can’t make glorious brunches at home! After receiving a new Tefal pancake and crepe pan for Christmas, nothing was going to stop me from making some seriously good crepes.
If you use a non-stick pan, you don’t have to add any oil to cook them. Win. If you don’t, fear not – just add a little oil to your pan to prevent sticking. Using a spray also helps to control how much you use.
These crepes are a mix of whole-wheat and oat flour, which I make by simply blending rolled oats. They also have some added sweetness so you don’t even need to top with syrup, but I would, and I did, and it made them even better.
- 190 g Whole-Wheat Flour
- 55 g Oat Flour
- 2 tbsp Truvia (or another sweetener of choice)
- 1 ½ tsp Baking Powder
- 450 ml Unsweetened Soy or Almond Milk
- 1 tsp Vanilla Extract
- Combine all the dry ingredients in a large mixing bowl
- Add the wet ingredients and mix thoroughly
- Take a large non-stick pan and heat up
- Add 3-4 tablespoons of mixture into the pan and quickly swirl around to ensure the entire pan is covered
- Cook for a few minutes on each side or until brown
- Serve warm with your favourite toppings!
Per serving | 228 cal | 9.6 g protein | 43.9 g carbs | 2.9 g fat |