Vegan buckwheat crepes
These buckwheat crepes are a healthy, filling recipe for a family weekend morning or any other day! This is the healthiest version of crepes: they are egg-free and milk-free. Just plant-based ingredients.
Ingredients
- 3/4 cups buckwheat groats (raw)
- 3/4 cups plant-based milk (I used oat milk)
- 1/5 tsp salt
- 1 tbsp maple syrup (or honey, agave syrup)
- 1 tbsp melted coconut oil (or other vegetable oil)
- 1/2 tbsp chickpea flour (or regular flour if not gluten-free)
- 1/2 tsp baking soda
- 1 tbsp lemon juice (or apple cider vinegar)
Instructions
- Soak the buckwheat groats overnight(or for at least 6 hours). Rinse them well under cold water. ! Be aware that the measurements are for 5 crepes only!
- Transfer the soaked buckwheat groats in a blender along with plant-based milk of choice or water (I used oat milk). Blend for 1-2 minutes until smooth.
- Pour the mixture into a mixing bowl. Add salt, maple syrup or another liquid sweetener, melted coconut oil, and chickpea flour. Using a whisker, mix the added ingredients until you obtain an even consistency.
- Next, add the baking soda and lemon juice and whisk again.
- Preheat a non-stick pan over medium-high heat. Make sure that your pan is hot before adding the mixture. Addthe batter to cover the pan. Rotate the pan to spread the batter evenly. Let it cook for about 1 minute and flip the crepe. After another minute, remove from the pan. Repeat.
- Serve warm or cold with some toppings/fillings (ideas for the fillings you can find above).
Video
Notes
This batter makes around 5 crepes. Double the portion for more.