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! 😛

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

28 thoughts on “Vegan Crepe-style Pancakes

    1. 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

    1. 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 😛

  1. No I don’t participate in lent.
    And I don’t even know all the technical details that involved Shrove Tuesday either – lol. I think its the 40 days before Easter right?!?!?

    1. No I don’t know much about Shrove Tuesday either! I’m not Christian but I’m more than willing to join in if involves eating pancakes 😀

    1. 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 😀

  2. 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!

  3. 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

    1. 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

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

    1. 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 🙂

      1. 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!

        1. 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

  5. Hi Sandra. I’m so sorry to hear that your pancakes are sticking. I’ve never had this problem before so I’m not sure what the reason will be. I’m wondering if it’s likely to be the frying pan? Is it definitely non stick? I most often use a Teflon pan and only need to brush it lightly with oil. Sometime I use a Green Pan (ceramic) and find this works best with no oil at all.
    Did you use soya milk? In my experience, for vegan crepes, soya definitely works the best. If using almond milk, the batter needs to rest for at least 30 minutes. Other plant-based milks don’t work for this recipe.

  6. Hi there! I needed a crepe picture for a post on my own blog thegypsyprofessional.com 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!

  7. Thank you for this wonderful recipe! These are lovely. I used half oat flour, which soaked up a lot of liquid, so I ended up using almost double the amount of soy milk to get a thin enough batter. I added a little cinnamon, too, because I love it. These were light, soft, and delicious. They will definitely be added to our weekend meals.

  8. This recipe was shared in UK Vegan on Facebook. I just made them for my kids. They were delicious. A massive hit. Thank you xx

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.