These vegan oat crepes are the kind of breakfast you’ll want to come back to again and again (I make them almost every week). They’re soft and flexible, slightly sweet, and so easy to fill with whatever you’re craving. Think berries and peanut butter, sautéed mushrooms with herbs, or a drizzle of chocolate and banana slices. You can take them in any direction.
The best part is how simple the recipe is. Everything goes into a blender. No eggs, no dairy, and no wheat. Just whole ingredients you likely already have in your pantry.
Jump to:
Why you’ll love this recipe
- Just 5 basic ingredients
- Naturally gluten-free and egg-free
- No rest time required
- Great for sweet or savory fillings
- Quick enough for busy mornings
- High in fiber and whole grain goodness
- Easy to make ahead and freeze
Tools
You only need a few tools for this recipe:
- Blender or food processor
- Basic measuring cups and spoons and a kitchen scale
- Non-stick skillet or crepe pan
- Spatula
- Silicone brush or paper towel for greasing the pan
- Plate or wire rack for cooling
That’s it. If you’ve got a blender and a pan, you’re halfway there.
Ingredients
As always, the complete recipe card is at the bottom of this post. Keep reading for extra tips or jump straight to the recipe.
Here’s a breakdown of what you’ll need and why it works:
- Ground flaxseed: Replaces eggs and helps bind the batter. Also adds fiber and omega-3s.
- Oat flour: The main base for the crepes. Mild in flavor and naturally gluten-free. You can make your own by blending rolled oats.
- Plant-based milk: Almond, soy, oat, or whatever you prefer. It helps blend the batter and creates a pourable texture.
- Brown or coconut sugar: Adds a touch of sweetness and a hint of caramel flavor. You can use regular sugar instead.
- Potato starch: Helps create a tender, flexible texture. Cornstarch also works well.
- Vanilla extract: Rounds out the flavor and makes the crepes slightly dessert-like. If you’re making savory crepes, just omit it.
How to make vegan oat crepes (Visual walkthrough)
Place all ingredients in a blender and blend until completely smooth and lump-free.
Preheat a non-stick skillet over medium heat. Lightly grease if needed.
Pour a portion of the batter into the skillet and swirl it around to form a thin, even layer.
Cook for 1–2 minutes or until the edges start to lift. Flip gently and cook for 1 more minute on the other side.
Substitutions & Variations
This is a pretty forgiving recipe. Here are a few swaps you can make:
- Use cornstarch if you don’t have potato starch.
- For a sugar-free version, leave out the sugar or replace it with a few drops of stevia or maple syrup.
- Try different extracts like almond, orange, or coconut for a fun flavor twist.
- For a savory version, skip the sugar and vanilla and add a pinch of salt, garlic powder, or herbs.
Storage & Freezing
These crepes store really well, which makes them perfect for meal prep.
- Reheating: Warm in a non-stick pan over medium heat for 30 seconds per side or until soft and warm.
- Fridge: Let the crepes cool completely, then store in an airtight container or zip bag for up to 4-5 days.
- Freezer: Freeze with parchment between layers. Reheat one at a time in a skillet or microwave. Best within 1 month.
Top tips for perfect vegan crepes
- Blend well so the batter is smooth and lump-free.
- Let the pan heat fully before pouring the batter.
- Pour from the center and swirl immediately for an even shape.
- Don’t rush the first side. Wait until the edges lift before flipping.
- Stack the finished crepes with a cloth or parchment in between to keep them soft.
FAQ
Yes, just whisk everything by hand until smooth, but make sure to use very fine oat flour and mix well.
Definitely. Leave out the sugar and vanilla, and add a pinch of salt or seasonings like garlic or herbs.
Your pan might not be hot enough or well-greased. Just make sure to preheat and re-grease between crepes if needed.
This recipe is designed for oat flour. Other flours will absorb liquid differently, so results may vary.
Yes, but reduce the oat flour slightly and be ready to adjust the liquid. Some protein powders absorb a lot of moisture.
It should be pourable. Add a splash of milk if it thickens while sitting.
Nope. You can cook it right away.
Yes. These are great with chocolate spread, fruit, whipped coconut cream, or even ice cream.
Craving more simple vegan breakfasts? Try one of these next:
Recipe
VEGAN OAT CREPES (gluten-free)
INGREDIENTS
- 1 tablespoon (6 g) ground flaxseed
- 1 cup (118 g) oat flour*
- 1 ¾ cups (414 g) plant-based milk
- 2 ½ tablespoon (30 g) brown or coconut sugar
- 3 tablespoon (28 g) potato starch , (or cornstarch)
- ½ teaspoon vanilla extract
INSTRUCTIONS
- Make the batter: Place all ingredients in a blender and blend until completely smooth and lump-free.
- Heat the pan: Preheat a non-stick skillet over medium heat. Lightly grease if needed.
- Cook the crepes: Pour a portion of the batter into the skillet and swirl it around to form a thin, even layer.
- Flip and finish cooking: Cook for 1–2 minutes or until the edges start to lift. Flip gently and cook for 1 more minute on the other side.
- Serve: Enjoy warm with fresh fruit, jam, nut butter, melted chocolate, or your favorite toppings.
NOTES
- If the batter thickens while resting, simply add a splash of plant milk and blend again.
- You can make your own oat flour by blending rolled oats until fine.
Leave a Reply