Thin, chocolatey, and elegant, these Gluten-Free Vegan Chocolate Crepes are sure to impress. They’re easy to make with a healthy gluten-free flour blend. Serve them with more chocolate or fresh berries to start the day right.
Table of Contents
Ingredients
- Oat milk
- Cocoa powder
- Oat flour
- Rice flour
- Corn flour
- Ground flaxseed
- Baking powder
- Bananas
- Raw cane sugar
- Vegetable oil
- Sparkling water
How to Make
Step 1:
Add all of the ingredients to a high-powered blender and blend until completely smooth, about 15-20 seconds.
Step 2:
Lightly grease a large non-stick skillet or crepe pan with cooking spray and heat over medium heat. Once hot, reduce the heat to medium-low and pour 1/4 cup of the batter into the center of the pan and swirl it around to spread it into a thin, even layer that reaches the edges. Cook the crepe on one side until the edges and top are firm and bubbles form on top (about 2 ½ minutes), then carefully flip and cook for 1 more minute. Repeat with the remaining batter.
Step 3:
Serve the warm crepes for breakfast or brunch with vegan whipped cream, jam, vegan Nutella, soy yogurt, nut butter, and/or fresh fruits in the middle. Enjoy!
More gluten-free vegan pancake recipes:
Almond Flour Pancakes
Blueberry Oatmeal Pancakes
Banana Oatmeal Pancakes
Apple Oatmeal Pancakes
Related vegan recipe roundups:
breakfast, brunch, Valentine’s Day
Vegan Chocolate Crepes (Gluten-Free)
Ingredients
- 2 ½ cups soy milk (plain) (room temperature)
- 3 tbsp cocoa powder
- ⅔ cup oat flour
- ½ cup rice flour
- 3 tbsp corn flour
- 1 tbsp ground flaxseed
- 1 tbsp baking powder
- 2 medium ripe bananas
- 2 tbsp raw cane sugar
- 1 tsp vegetable oil (neutral flavored)
- ½ cup sparkling water (room temperature)
Instructions
- Add all of the ingredients to a high-powered blender and blend until completely smooth, about 15-20 seconds.
- Lightly grease a large non-stick skillet or crepe pan with cooking spray and heat over medium heat. Once hot, reduce the heat to medium-low and pour 1/4 cup of the batter into the center of the pan and swirl it around to spread it into a thin, even layer that reaches the edges. Cook the crepe on one side until the edges and top are firm and bubbles form on top (about 2 ½ minutes), then carefully flip and cook for 1 more minute. Repeat with the remaining batter.
- Serve the warm crepes for breakfast or brunch with vegan whipped cream, jam, vegan Nutella, soy yogurt, nut butter, and/or fresh fruits in the middle. Enjoy!
so tasty!