vegan spelt crepe recipe perfect for pancake day

Vegan Spelt Crepes

The perfect vegan crepe alternative. Try these out next pancake day, or any day.

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Contents

Who else gets stupidly excited for pancake day? It’s almost as though you can only eat pancakes one day a year. Don’t worry, I won’t judge you if you do decide to eat these crepes every day!

How do you make crepes without eggs?

Since turning vegan, I never thought I would be able to eat French-style pancakes ever again because eggs seemed like such a crucial ingredient. However, these are so close to the real thing, I have found myself making these a lot! It’s just like making up for lost time, right?

vegan spelt crepe with honea butter
These vegan crepes go perfectly with Honea Butter

How do you top vegan crepes?

My favourite topping has to be lemon and sugar (simple, yet tasty), but here are some extra recommendations:

If savoury floats your boat, add in some fresh or dried herbs to the mix. For a topping, I love making creamy mushrooms using a spot of brandy, mustard, paprika and lashings of Oatly cream! If you haven’t tried any Oatly products before, then you must!

vegan spelt crepe recipe perfect for pancake day

Vegan spelt crepes

lucy johnson founder of edible ethics vegan recipe hubEdible Ethics
Vegans can have pancakes too!
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast, Dessert
Cuisine English, French
Servings 6 pancakes

Ingredients
  

  • 200 g Spelt flour - or use plain flour
  • 1/2 tsp Baking powder
  • 400 g Plant-based milk - I like Oatly Barista the best
  • 2 tbsp Agave syrup - or normal sugar
  • 1 tbsp Rapeseed oil - or olive oil
  • 1/2 tsp Vanilla bean paste - optional
  • Pinch of salt
  • Vegan butter - for frying the pancakes

Instructions
 

  • Sieve the flour and baking powder into a mixing bowl
  • Stir in the salt
  • Gradually whisk in all of the remaining ingredients (apart from the butter for frying) until fully incorporated.
  • Place your frying pan (heavy-bottomed, if you've got one hehe...you will do after this) on a high heat. Once it's warmed up, drop in about 1/2 tsp of vegan butter. Let it sizzle and melt. After melting, remove any excess butter from the pan by pouring it in to a ramekin (save this for the next pancake).
  • Drop in a small amount of the pancake mix into the pan. It is easiest to do this with a ladle or with a measuring jug.
  • Swirl the mix around the pan as quick as you can so that it spreads evenly.
  • Leave it to cook on the bottom until you start to see bubbles forming in the middle, as if the pancake is lifting off the pan, or when you can see that the bottom is browning by peeking under the edges.
  • Run a spatula around the sides of the pancake to ensure it isn't stuck and then FLIP IT, or turn it over with your spatula...depends on how brave you want to be!
  • Once the other side is browned slide it on to a tray, which you can either keep in a low temperature oven until all the pancakes are cooked, or just plop it straight on to a plate and eat as you go - I won't judge.
  • And...repeat!

Notes

Top Tip: Make sure you only put a small amount of mix in the pan for each pancake, just like you would with egg crepes. The idea is to have super thin crepes, just like the French. Thick fluffy American pancakes have their time and place, but pancake day...nah, not then.?

5 Responses

  1. After a failed vegan pancake day last year I was thrilled to find this recipe. It makes really yummy pancakes and it’s super easy to follow ?

  2. A keeper, thank you !!! I left out the agave syrup as my almond milk was already sweetened (bought it by mistake as I always go for unsweetened). I doubled the recipe and added some cinnamon and about six tablespoons of sparkling water to make them extra light, delicious !

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