Vegan Breakfast Crèpes

Prep time: 8 mins, Cooking time: 15, Difficulty: Easy, Pricing: $

Usually we’re not eating sweet for breakfast, but sometimes the sweet tooth has to be satisfied. Especially here in Canada, maple syrup is a must, and what fits better to maple syrup than “pancakes” or in this case the thinner and French variant, Crèpes!

Ingredients (makes 6-7 medium sized crepes)

  • 1 cup flour
  • 1 cup + 2 tbsp almond milk (or other plant-based milk)
  • 2 tbsp melt butter substitute
  • ¼ tsp cinnamon
  • ¼ tsp ground ginger
  • Pinch of salt and ground nutmeg
  • Coconut oil

Toppings (optional)

  • Rasperries
  • Blueberries
  • Maple Syrup


First off, you want to combine the flour and milk in a mixing bowl. Then you should melt the butter substitute (either in a pot or in the microwave) and throw it in the mixture. Mix until it is completely uniform and then add the rest of the ingredients. If you notice a lot of flour crumbs, you can always give it a quick tour in a blender but I find it works usually really well with just a fork or a whisk.

Warm up a pan over medium heat and throw in 1 tbsp of coconut oil. Now forming the crepes is a bit more difficult than with non-vegan ones since the dough is thicker than when you use eggs. This means that it won’t really spread in the pan by itself so what I do is add 1 tbsp of dough at a time and spread shape the crepes the way I want it with the back of a spoon. Once you are done shaping your first pancake, simply cook it for a few minutes on each side and repeat the same process until you have no dough adding more oil when there’s none left in the pan.

When you have cooked all of the crepes, serve them immediately with whatever topping you want.

Have a great start of the day! 🙂

to retouch

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