When you’re in charge of making a mountain-sized batch of pancakes for your children, I like to keep things simple with the pancakes and let them go wild with the toppings!

These crepes are based on the traditional pancakes which use flour, eggs and milk but I have swapped the eggs for flax seeds to bind the mixture together.  If you have a high speed blender, you can just throw all 3 ingredients into it, blitz, leave to stand for a few minutes to thicken, then pour the batter into a hot frying pan with a dash of oil and allow to cook for a few minutes on each side for each pancake.  I made 6 large crepes from this mixture but you might get 1 or 2 more depending on the size of your frying pan.

Perfect for celebrating pancake day (which just happens to be today!) or as a luxury, weekend breakfast treat!

Enjoy!  Joanne 🙂

Begin by assembling all of the ingredients.  You will need;

  • Buckwheat flour (or use plain flour or wholemeal plain flour if you do not need it to be gluten-free).
  • Flax seeds
  • Nut milk – I used a coconut & almond which gives a lovely, naturally sweet taste.

Throw it all into a high-speed blender and blitz for about 1 minute;

Leave the batter to stand for a few minutes to thicken.

Heat a dash of oil in a frying pan and pour about 2/3 cup of the batter into the frying pan, swirl it around until it forms a thin, round crepe/pancake and leave to cook on a medium heat for a few minutes before flipping it over using a spatula and allowing to cook for a further few minutes.

Continue to cook the rest of the pancakes with the remaining batter.

Serve with a squeeze of lemon juice and sweetener of your choice – xylitol, stevia, sugar or pure Maple syrup!

Traditional Crepes with Sugar & Lemon Juice - Vegan, Gluten-free, Dairy-Free!

Traditional Crepes with Sugar & Lemon Juice - Vegan, Gluten-free, Dairy-Free!

Crepes with Sugar & Lemon Juice - Vegan, Gluten-free, Dairy-Free!

Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes
Servings: 6 crepes
Author: Joanne
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Ingredients

  • 250 g buckwheat flour sub for plain or wholemeal if you do not need it to be gluten-free
  • 600 mls plant milk I used almond and coconut
  • 2 tbsp flax seeds

Instructions

  1. Begin by assembling all of the ingredients. 

  2. Place all of the ingredients into a high-speed blender and blitz for about 1 minute.

  3. Leave the batter to stand for a few minutes to thicken.

  4. Heat a dash of oil in a frying pan and pour about 2/3 cup of the batter into the frying pan, swirl it around until it forms a thin, round crepe/pancake and leave to cook on a medium heat for a few minutes before flipping it over using a spatula and allowing to cook for a further few minutes.

    Continue to cook the rest of the pancakes with the remaining batter.

  5. Serve with a squeeze of lemon juice and sweetener of your choice - xylitol, stevia, sugar or pure Maple syrup!
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