Vegan Crepes (Pancakes)

About this recipe:

These vegan crepes are another one of my husband’s delicious recipes. Not only is it relatively easy to make but it is also healthy since it uses unrefined products and fructose instead of cane sugar. In South-Africa we don’t really use the term crepes but rather pancakes.

The cinnamon factor:

Instead of cinnamon you can use cardamom. I know that some people are allergic to cinnamon and I’ve also heard that cinnamon is not as healthy. I didn’t find cardamom in any South-African store yet, so unfortunately I can’t tell you if it would be a tasty alternative.

The lemon juice factor:

I love to sprinkle lemon juice over my crepe once it’s ready. It would be best to use freshly squeezed lemon juice but I know that it requires some extra work we don’t always have time for. But to sprinkle lemon juice is entirely optional…off course.

Vegan Crepes (Pancakes)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 10 crepes

Vegan Crepes (Pancakes)


  • 2 cups White Unbleached Flour
  • 1 cup Whole Wheat Flour
  • 4 cups Water
  • 2 tablespoons Soy Milk Powder1
  • 2 tablespoons Chana Flour2
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Essence
  • ½ teaspoon Himalayan Salt
  • ½ teaspoon Baking Soda
  • Olive Oil for frying
  • A mixture of Fructose and Cinnamon3
  • Extra Lemon Juice to add afterwards (Optional)


  1. Add all the ingredients, except the olive oil, to a mixing bowl.
  2. Whisk together thoroughly until there are no more lumps.
  3. Keep a little olive oil in a mug or glass and a teaspoon nearby.
  4. Preheat a shallow frying pan on the stove on high.
  5. Add 1 teaspoon of olive oil to the pan, swirl the oil in the pan until it is completely covered in oil.
  6. Add a soup ladle of batter to the pan and swirl until the pan is covered with batter.
  7. When the edges of the crepes start to lift up, flip it over and let it fry for another 30 to 60 seconds. Keep flipping it over to check if it’s ready (it will start to turn brown).
  8. Repeat steps 5 – 7 for every crepe.
  9. Sprinkle each crepe with the fructose and cinnamon mixture and a little lemon juice.


1. You can also use rice milk powder instead of soy milk powder.

2. Also known as chickpea or garbanzo flour.

3. You can use cardamom instead of cinnamon.

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This entry was posted in Baked.

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