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.
For more tasty vegan recipes, check out my crepes, brunch, breakfast, oat flour, and Valentine’s Day recipe round-ups.
Ingredients for this Vegan Chocolate Crepes Recipe
- 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 Vegan Chocolate Crepes
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!
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!