Dairy-Free Crepes

A healthy twist on a classic breakfast! These eggless crepes are super light and easy to make. These gluten-free crepes can be filled with your choice of anything sweet or savory.

Course Breakfast

Cuisine American

Keyword gluten-free crepes, healthy brunch ideas, healthy brunch recipe, vegan crepes recipe

Prep Time 5

Cook Time 7

Total Time 12

Servings servings

Calories 135kcal

Author Shelby Stover

Equipment

Large cooking pan

Ingredients

¾ cup buckwheat flour light
2 tablespoon arrowroot powder
1 tablespoon coconut milk powder
1 tbs beet crystals
¾ cup almond milk
2 tablespoon maple syrup
1 tablespoon molassess
1 teaspoon vanilla extract
2 tablespoon applesauce

Instructions

Whisk all ingredients together in a large bowl t create the crepe batter. Let sit for two minutes for the arrowroot to absorb the liquid and bind.
Heat a crepe 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!

Notes

Make sure to whisk the batter each time before pouring it into the pan. The arrowroot tends to sink and cause the bottom of the batter to become thicker.
Use non stick spray. It's important to be able to flip the gluten-free crepes evenly. Without non stick spray (I use avocado oil) they'll tear.
Crepes can be delicate so take care when flipping them!
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!
The recipe makes 10 crepes. The serving size is two crepes per serving (without toppings)
Grab the ingredients you need for this vegan crepes recipe from my Pantry Staples.

Nutrition