Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Whole Wheat Vegan Crepes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and wholesome whole wheat vegan crepes made with naturally sweet dates, flax, and chia seeds. These oil-free and sugar-free crepes are perfect for a healthy breakfast or brunch.

  • Total Time: 25 minutes
  • Yield: 10 large crepes

Ingredients

  • 1 1/2 cups whole wheat flour
  • 2 Medjool dates, pitted
  • 1 tablespoon ground flaxseed
  • 1 tablespoon chia seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon maca root powder (optional)
  • 2 1/4 cups filtered water or unsweetened plant-based milk
  • 1/2 teaspoon vanilla extract
  • Fresh blueberries, strawberries, maple syrup, or chopped fruit for serving

Instructions

  1. Add the whole wheat flour, dates, ground flaxseed, chia seeds, baking powder, baking soda, cinnamon, maca powder, vanilla extract, and water or plant-based milk into a high-powered blender.
  2. Blend for 3 to 5 minutes until the batter becomes smooth and creamy.
  3. Let the batter rest for about 5 minutes so the flax and chia seeds can absorb liquid.
  4. Heat a non-stick pan over medium heat.
  5. Pour about 1/2 cup of batter into the center of the pan and quickly swirl to spread into a thin layer.
  6. Cook for 2 to 3 minutes until the edges lift slightly and the underside is lightly golden.
  7. Carefully flip the crepe and cook the other side for 1 to 2 minutes.
  8. Repeat with the remaining batter until all crepes are cooked.
  9. Serve warm with fresh fruit, jam, maple syrup, or your favorite toppings.

Notes

  • Use unsweetened almond, oat, or soy milk for extra creaminess.
  • Maca powder is optional and may be omitted.
  • Add cocoa powder for a chocolate version.
  • Blend half a ripe banana into the batter for added sweetness.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze crepes with parchment paper between each layer for up to 2 months.
  • Reheat in a skillet or microwave until warmed through.
  • A high-quality non-stick pan helps prevent sticking since the recipe is oil-free.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 crepe
  • Calories: 110
  • Sugar: 3g
  • Sodium: 140mg
  • Fat: 2g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://cooksplash.com/healthy-whole-wheat-vegan-crepes/