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Vegan Gluten-Free Pancakes
Crêpes, Pancakes, Filloas, Galettes... make your own version of thickness. These are vegan, gluten-free, sugar-free and delicious
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
- 2 vegan eggs I use "Vegg" by a brand called Biográ
- 200 gr buckwheat flour
- 2 tsp salt
- 200 ml water
- 250 ml rice mylk (rice works great because it's naturally sweet, oat would be good too)
- 1 tbsp coconut oil
Garnish
- 1/2 grapefruit in wedges or slices
- 1 lime
- 1 lemon
- fresh mint
Instructions
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Make the vegan eggs according to package instructions.
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Mix with the flour, the water, the salt and the rice mylk.
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Grease the pan with a bit of coconut oil each time you make one crêpe.
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Make them thin, but not too much. It's easier to flip them if they are a bit thick, plus you can fill them later.
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Serve with the citrus or your favourite filling (sweet or savoury)
Recipe Notes
Pro tip: If you want your crêpes to be "next-level crêpes" Boil the rice mylk with some star aniseed for a fragrant touch.
You can also do it with cinnamon, cardamom, clove or any other spice that you fancy.