Easy & Delicious Vegan Crepes Recipe (Happy Pancakes Day!)

* Disclaimer: No cows were raped in order for these pancakes to be made, nor no male calves slaughtered, nor any female calves ripped away from their mothers, nor any male chicks were shredded to pieces alive nor any hens have been crowded together in tiny spaces with no sunlight until the end of their short lives. 

I have been on a quest for an easy delicious pancake (the European version AKA crepes for the Americans) recipe with some ups and many downs. Unfortunately, I have to say that pancakes made with banana or chia seeds are unfortunately not to my taste and some recipes asked for so many ingredients that I needed to purchase that it did not feel right. Pancakes should be simple and delicious. Simple as that. I hope you enjoy them as much as I do and also, HAPPY INTERNATIONAL PANCAKES DAY to you all! You deserve it!

Ingredients: 5-6 pancakes

60 grams of flour (1/2 a cup)
315 ml or your favorite plant-based milk (3/4 of a cup)
2 tablespoons of oil (with no strong flavour)
pinch of salt
40 ml of water (still or carbonated)

optional:

1/2 teaspoon of vanilla flavouring 
1 tablespoon of maple syrup or sugar (or any sweetener of your choice)
1/2 teaspoon of cinnamon (for any cinnamon lover as I am)

Steps:

1. In a bowl, add sifted flour and all other ingredients apart from the water and stir well until all combines.

2. Cover with a plate and let sit in the fridge for 1 hour.

3. After the hour, prepare your pan/s on which you want to make them on. I prefer to use 2 (medium-sized) pans to cut time. Pre-heat them on medium heat for at least 5 minutes (this will ensure that your first pancake will be good and not fall apart as the reason they do so is that the pan has not been heated up properly).

4. Check your batter and see if it is the right consistency (you might need to add the water now or later depending on the consistency).

5. Add oil or vegan butter to the pans to prevent sticking (make sure you spread it on the whole pan ((you can use a cooking brush for it)) and that the oil does not burn). Add about regular 1/2 - 3/4 of a soup spoon server (soup ladle) and start from the middle of the pan and spread in a circular motion towards the edges. Then swirl your pan around in your hand for the batter to cover the whole pan in a thin and even coating. Cook on each side (a little longer on the other side) until the pancake is done.
Place on a plate and cover with another plate to keep them warm and moist. Repeat until you have made all your pancakes.

Enjoy:)


My favourite toppings: vanilla sugar & cinnamon, strawberries, and vegan vanilla ice cream or vegan, palm-free hazelnut spread topped with nuts with banana or vegan ice cream.
Savory pancakes are great, too! I just never seem to remember it when I make them :D

TIP: As most of my favourtie recipes these pancakes freeze well, too. I recommend filling them already with your desired filling and folding them or rolling them up before freezing. That way you can defrost them and enjoy them immediately.