Wholewheat Crepes

Fancy adding a vegan-twist to your pancakes? This recipe is healthy, super-tasty and will add to your daily fruit quota, too!

  • Serves: 7-8
cal 169
Wholewheat Crepes
  • 500ml wholewheat flour
  • 2½ tbsp brown sugar
  • 1 tsp cinnamon powder
  • ½ tsp baking powder
  • 125ml plant milk
  • 125ml water
  • ½ tsp vanilla extract
  • pinch of ground stevia leaves

Nutrition: per serving

  • cal169
  • fat1.3g
  • sat fat0.2g
  • protein5.2g
  • salt0.07g
  • carbs36g
  • sugar6g

Ingredients

  • 500ml wholewheat flour
  • 2½ tbsp brown sugar
  • 1 tsp cinnamon powder
  • ½ tsp baking powder
  • 125ml plant milk
  • 125ml water
  • ½ tsp vanilla extract
  • pinch of ground stevia leaves
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Method
  • Blend all the ingredients until well combined. Place the crepe batter in the fridge for 20 minutes.
  • Heat a small non-stick pan and slightly grease it with coconut or olive oil. Pour approximately 4-5 tablespoons of batter into the centre of the pan and swirl to spread evenly.
  • Cook for 30 seconds then flip and cook for another 10 seconds and remove. Lay them out flat so they can cool.
  • Repeat until all the batter has been used. Serve with fruit or peanut butter.

For more recipes from Ana Rubia Bueno Silva, follow her on Instagram @happyvegannie.  Photography: Ana Rubia Bueno Silva

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Nutrition: per serving

  • cal169
  • fat1.3g
  • sat fat0.2g
  • protein5.2g
  • salt0.07g
  • carbs36g
  • sugar6g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.