A healthy twist on a vegan crepes recipe. These gluten-free crepes are pink! Super light and easy to make, these easy vegan crepes can be filled with your choice of anything sweet or savory. They make a tasty Sunday brunch and are a great way to help make any occasion that much more special. If pancakes aren’t a staple in your house- they should be! HA. Bet you never thought you’d hear those words from someone promoting healthy eating habits eh? But it’s true. When made correctly, pancakes can be just as healthy as other tasty breakfast recipes. In fact, due to an obsession on my kids part, we probably have pancakes 2-3 times per week- which is why I’ve come up with some pretty healthy options (like these yogurt pancakes!). However, since we’ve made pancakes so mundane in our house, every so often it’s nice to switch it up. Especially for an occasion like Mother’s Day. This vegan crepes recipe is the perfect way to make a morning more special Don’t want to read? JUMP to the recipe! These easy vegan crepes can definitely be made pancake-style (flat and not rolled, and topped with syrup) for an every day breakfast. However, we find that these gluten-free crepes work best for: I think any kid will love an indulgent breakfast. Likewise, most little girls I know love the color pink! Which is why this vegan crepes recipe is such a hit. I made a big batch for my daughter and her friends one day and they all squealed. What kid doesn’t love colored food?! Having said that, these easy, vegan crepes are healthy but not overly filling. While they do use gluten-free flour they don’t contain a stabilizer (a healthy fat or a protein). Thus, my preference is to usually serve them with eggs, especially if I make them before school. The secret ingredient to these healthy crepes is actually beet crystals (beetroot powder works too). Beets themselves contain a ton of fiber, folate, and vitamin C. They’re also a vegetable that we don’t often get enough of. Thus, I like to sneak some into my girls’ diets whenever I can (#momlife is pretty much just finding ways to hide vegetables in your kids’ foods right?!). Beets are also awesome as a liver detoxifier. You don’t need fancy detox elixirs to stay healthy, just give your body the real food nutrients that it needs to do its job… and beets are one of those! Truthfully, beetroot powder is one of my staple ingredients to make anything pink (frosting, cupcakes etc). You don’t need a lot to make the color pop and the taste is easily hidden. That’s the best part, yes! Though I know mornings can be insanely busy, the reason I actually love these eggless crepes, is that they can be made ahead of time, frozen, and just reheated in the morning (here’s my favorite make-ahead breakfast ideas). Keeping in mind that if you freeze them, separate the crepes between pieces of parchment paper so that they come apart easily. However, I will note that after re-heating them, they’re not as pliable as they were when originally cooked. I’ve cooked off a bit batch of the vegan crepes recipe, stored them in the fridge, and re-heated both in the toaster and the stovetop. What I found is that when reheated in the toasted they work best as pancakes. However, if heated on the stovetop on low, they get most of their consistency back. Topping the crepes is the best part! The way I see it, these eggless crepes can be made two ways: Personally, I find this vegan crepes recipe to be sweeter versus savory. However, you can really top them with anything you have on hand. Our favorites are: Likewise, one of the best days to serve crepes is to let everyone choose their own indulgence! Set up the table with “all the fixings” and enjoy customizing them to personal taste. A healthy twist on a vegan crepes recipe. These gluten-free crepes are pink! Super light and easy to make, these easy vegan crepes can be filled with your choice of anything sweet or savory. They make a tasty Sunday brunch and are a great way to help make any occasion that much more special. Whisk all ingredients together in a large bowl. Let sit for two minutes for the arrowroot to absorb the liquid and bind. Heat a pan over medium to high heat and spray with non-stick. Portion out the crepes evenly and thinly. Cook uncovered for 3-5 minutes until starting to bubble on top. Flip and cook 1 more minute. Remove from the pan, top with your favorite nut butter, syrup, and jam and enjoy! Note: cook times vary depending on your pan. One of my pans cooks in 2-3 minutes and the other 3-5 minutes. So keep a close eye! Grab the ingredients you need for this vegan crepes recipe from my Pantry Staples. [/color-box] We take our breakfast very seriously in my house (mainly because we all wake up ravenous haha). This vegan crepe recipe is not only simple but it comes out deliciously decadent but still healthy. Likewise, they make an awesome brunch recipe idea or just a weekend indulgence. And of course, top with ALL THE THINGSVegan Crepes Recipe – Easy, Gluten-Free Crepes With A Healthy Twist
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Easy Vegan Crepe Recipe
Ingredients
Instructions
Recipe Notes
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 10 crepes
Calories 68 kcal
Nutrition Facts
Easy Vegan Crepe Recipe
Amount Per Serving
Calories 68
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 30mg1%
Potassium 90mg3%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Calcium 35mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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