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Vegan Crepes (Spelt)

Vegans can have pancakes too!
Course: Breakfast, Dessert
Cuisine: English, French
Keyword: Pancakes
Servings: 6 pancakes


  • 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


  • 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!


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.?