These gluten free vegan crepes make for the ultimate weekend treat. This recipe can be used for either sweet or savoury pancakes, so you and your partner can have the best of both worlds (and no bickering!). Just add maple syrup and dark chocolate for the sweeter variety or keep them plain and pair with vegan sausage, mushrooms and spinach for a wholesome savoury breakfast.
Gluten free and vegan?! No problem
Gluten free and vegan can often be seen as a difficult combination, and well it can be! But I’ve done all the tricky trial and error so you don’t have to. These gluten free vegan crepes have the perfect texture; delicate and soft and infinitely moreish. The ground flaxseed helps to bind the ingredients together and gives a subtle nutty flavour. Meanwhile the pinch of salt and vanilla balances the ingredients, making these the most of versatile of crepes. So whether you’re craving a savoury breakfast or sweet dessert you can be sure to get the perfect crepe for the job.
Leave a comment and let me know how you get on making these gluten free vegan crepes. I’d love to see your creations over on instagram!
Perfect lazy weekend brunch recipes:
Vegan pesto and tomato bruschetta
Gluten free vegan crepes
Ingredients
- 2 tbsp ground flaxseed
- 130 g gluten free plain flour
- Pinch of salt
- 240 mls almond milk
- 2 tsp sunflower oil
- 1 tsp vanilla
Optional toppings:
- 180 g strawberries
- 2 tbsp maple syrup
- 2 squares dark chocolate
- 10 g toasted flaked almonds
Instructions
- Add the ground flaxseed and 4 tbsp of water to a small bowl and set to one side.
- In a mixing bowl, add the GF plain flour, salt, almond milk, sunflower oil, vanilla and flaxseed mixture. Whisk until the batter is smooth and well combined.
- Heat a non stick pan over a medium heat and wipe with sunflower oil. Ladle over the batter and tilt the pan around to allow the batter to spread evenly.
- Cook for 1½ minutes on one side, flip and cook for a further 1½ minutes on the other side.
- Repeat these steps until all the batter is gone! Top with strawberries, maple syrup, melted dark chocolate and toasted flaked almonds.