Vegan Crepe-style Pancakes

I’ve posted a few pancakes recipes on the blog, including some of our all-time favourites like Apple Cinnamon, Banana, and Blueberry pancakes. However, I’ve never got round to posting our favourite crepe recipe. It’s high time that I put this right, especially as it’s Shrove Tuesday tomorrow!

Vegan Crepes with Lemon and Sugar

It’s a common misconception that eggs are an essential ingredient in pancakes. I’ve been making eggless pancakes for years, and I’ve not had one pancake fail yet! If anything, I find the vegan crepes are more robust than the traditional ones. I’m one of those people that’s utterly rubbish at flipping pancakes, so I much prefer a slightly more robust batter that can easily be flipped over with a slotted turner.

These crepes are delicious served as a dessert or treat. The traditional way to serve them is with lemon and sugar.  You could use ‘regular’ (cane) sugar, but my all-time favourite is coconut sugar. It has the most beautiful, caramel-like flavour which works so well in crepes. As an added bonus, unlike cane sugar, it’s low GI and nutrient-rich. It contains B vitamins, potassium, magnesium, zinc and iron!

Vegan Crepes

Lil’ L loves to serve his crepes with a drizzle of Sweet Freedom Choc Shot. We tried Choc Shot for the first time last month when it arrived in our subscription box from The Vegan Kind. While it tastes decadent, I was pleased to find that contains only natural ingredients, is free of cane sugar and low GI

Another of our favourite fillings is Nature’s Store Hazelnut & Cocoa Spread. It tastes just like Nutella… but it’s vegan! In the UK, it’s currently available in Sainsbury’s, Tesco and Morrisons. I especially love it as a crepe filling with sliced banana. It’s so good!

Happy Pancake Day everyone! xx

Do you celebrate Shrove Tuesday (fondly referred to as ‘Pancake Day’)? If so, what’s your favourite toppings? For me, just for this day, it has to be the traditional lemon and sugar! 😛








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Filed under Breakfast & Elevenses, Desserts, Healthy Snacking, Treats & Sweets

25 Responses to Vegan Crepe-style Pancakes

  1. Markio

    Pancake Day! Lemon and Sugar because I’m v.traditional. These look delicious!

  2. These do look divine. I cannot wait to start making pancakes later 🙂

  3. Yum!! I am hopeless at making crepes – absolutely hopeless – so I am so impressed at your picture perfect outcome 🙂
    Kari @ bite-sized thoughts recently posted..365 project: February photos (plus ballet at the quarry and bouncing stonehenge)My Profile

    • Hey Kari, I find this recipe’s really robust. I’ve tested it a million times over and it hasn’t failed on me yet. Just make sure your pan is thoroughly heated through before you pour the mixture, and you should be okay. If you give it a try, do let me know how you get on xx

  4. Do you think it would be VERY naughty if I were to have shrove wednesday and Thursday this week? ;))

    • I’m not sure what the rules are for Christians but, for Buddhists, any day can be pancake day 😀 I’m planning on eating plenty more this week 😛

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  6. I had crepes for breakfast and dinner yesterday, nut butter and banana have to be the toppings for me!
    Lauren (@PoweredbyPB) recently posted..Savse Smoothies ReviewMy Profile

    • I love chocolate sauce and banana, but I’ve yet to try nut butter on pancakes. Definitely got to give that a try! No doubt I’ll love it as I’m a huge fan of the stuff. I’ve got almond, cashew, hazelnut and peanut butters in the pantry at the mo 😀

  7. I love crepes! These are gorgeous! 🙂

  8. Crepes are my favorite, I love them as savory! In Paris, there are also buckwheat crepes I absolutely love with melty vegan cheese and sautéed vegetables! And also in Japan, there’s a street food that looks like cone-shaped crepes filled with loads of cream & strawberries, which I can’t imagine eating, hehe! Your crepe-style pancakes look wonderful and I like the freshly squeezed lemon juice & coconut sugar on it, too!

  9. Judy Walker

    Came across your recipe whilst looking for a reliable traditional pancake that is vegan. Just made them and were delicious! Now my ‘go to’ pancake batter x

    • Oh that’s wonderful to hear! It’s such an easy recipe isn’t it? I love the fact you don’t have to ‘rest’ the batter too (I’m always so impatient when it comes to making pancakes!)
      Thank you so much for stopping by to give your feedback. It’s really appreciated xx

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  11. Nina

    Hi, has anyone had these as savoury pancakes? The maple syrup and vanilla is making me think you can’t. Are they essential ingredients?

    • Hi Nina. I’ve not tried these as savoury pancakes yet, but I can’t see any reason why they wouldn’t work. Just leave out the maple syrup and vanilla, and also be sure to use unsweetened soya milk. You could even add in some herbs/spices or some nutritional yeast for savouriness 🙂

      • Nina

        Thanks Sharon. I usually make (non vegan) a plain batter than can then have sweet or savoury toppings added. That’s what I’m hoping for. I’m sure the vanilla is only for flavour, but wasn’t sure if the maple syrup acted as a binding ingredient or something…
        Thanks again!

        • If you’re using the batter for sweet pancakes I would definitely keep the vanilla extract and syrup in as they definitely enhance its flavour. It’s only subtle but makes all the difference xx

  12. Hi there! I needed a crepe picture for a post on my own blog so I am using yours (while giving cred to you, of course) but I am also going to link your vegan option to my site as well for my vegan readers. Thanks for posting your recipes!

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