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Vegan Protein Blueberry Crepes

Vegan Protein Blueberry Crepes

Vicky Coates

These Vegan Crepes are so versatile… you can use pretty much any flour you like (including gluten-free) and get delicate and thin French Crepes ready to top with your favourite breakfast (or dessert) toppings.

If you follow me on Instagram…. cleanleanbakes you’ll know that crepes are at least a weekly occurrence in my house. I’ll be honest, it can take a while to perfect them initially but once you’ve cracked it they really are the best breakfast! You just need to make sure you have a really good frying pan 🙂

I tend to alternate between my regular crepe recipe…. Chocolate Protein Crepes and this Vegan version of the recipe, depending on what I fancy and what I have in the cupboard.

You need only a few key ingedients for this recipe:

See Also

  • Buckwheat Flour
  • Vegan Protein Powder (could sub for extra flour)
  • Almond Milk
  • Coconut Oil

A top tip to getting the frying right is to make sure the frying pan is really hot when you add the coconut oil.

If you do try them out I’d love to see your pictures, so don’t forget to tag me in them on Instagram.

Vegan Protein Blueberry Crepes
Prep time: 
Cook time: 
Total time: 
Serves: 6 crepes
  • ½ cup / 60g of Buckwheat flour (or any flour of your choice)
  • ¼ cup 10g of Vegan Protein Powder
  • 200ml Almond Milk (you may need more depending on the batter)
  • Tbsp Coconut Oil + extra for frying
  • Toppings: vegan yoghurt, blueberries, nuts etc
  1. Mix the flour and protein powder in a large bowl. Make a well in the centre and very gradually start adding in milk (60 ml / ¼ cup at a time) whisking the whole time. Whisk well after each addition to ensure that there are no lumps in the batter. Initially the batter will look thick and gloopy, but it will start looking like a crêpe batter with every milk addition.
  2. Whisk in oil (or smooth almond butter), and adjust the amount of milk to ensure the batter is the right consistency – it should be runny, but should coat the back of the spoon.
  3. Heat up a medium (I used 24 cm / 9.5 ” pan) non-stick pan on a medium heat. Brush the pan with a small amount of oil to make sure that the pancakes do not stick. Take the pan into your hand (off the stove) and pour a thin layer of batter into the pan and swivel it well to form a thin, round crêpe. Put the pan back on the stove and cook until the crêpe no longer sticks to the pan and can be flipped to the other side. Once flipped, cook the crêpe on the other side for another minute or so.
  4. Put cooked crepes in a stack so that they do not dry out and become brittle.
  5. Once ready to serve, serve with the toppings
Enjoy xx

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