28 Day Refresh Approved, Blog, Breakfast, Dairy Free, Dessert, Egg Free, Gluten Free, Soy Free, Sugar Free

Vegan Chickpea Breakfast Crepes

There are just something I’ve realized I simply can’t live without, crepes is one of them. When I cut out all the dairy, sugar and gluten from my diet I went months without them. It was dreadful. I would wake up and crave a sweet crepe breakfast. I was getting so sick of the same two things everyday, gluten free oats and coconut yogurt, delish but get boring when on repeat.

So I went on a mission to find a vegan, gluten free, dairy free, sugar free crepe recipe. HAHAHAHAHA was it ever a mission. I spent hours one morning making about 8 different recipes, modifying them and, combining them and it was one flop after another. I almost gave up…

I’m so glad I didn’t because the 9th try was almost perfect. I did eat them (by that time I was starving) and they tasted pretty delish, but I knew it still needed a bit of work.

Here was the 9th attempt. They look much prettier than they tasted.


So a few weeks later when I was dying for a delicious crepe in my mouth yet again, I got back to work and starting from scratch to create my own. A few tries later and voila..I finally did it. They are a bit thicker than a regular french crepe but they taste fantastic, hit the spot, roll nicely and with a bit of sugar free jam or agave nectar on top, they are magic in your mouth.

So here you go, I hope you enjoy them (if you can have the original ones) and although they are jam packed with nutrients they still make a delectable breakfast or dessert of one who can have gluten, sugar, dairy or soy!

crepes2Prep time: 1hr 7 mins

Cook time: 10 mins

Total time: 1hr 17 mins

Servings: 3



  • 1 cup chickpea flour
  • 1/2 cup brown rice flour
  • 2 tablespoons of brown rice syrup
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon of melted coconut oil
  • 1 cup of almond milk
  • 3/4 cup water
  • 1/2 teaspoon organic agave
  • Olive oil for frying crepes


  1. Mix together dry ingredients and make a a hole or well in the centre of the mixture.
  2. In a small bowl whisk together the wet ingredients and pour into the well of the dry mix.
  3. Stir well so there are no clumps and it is a smooth consistency.
  4. TIP TIME: The trick I learnt from reading so many recipes – put the batter in the fridge for 1 hour before using it. Seriously makes all the difference. You can even make it before bed and leave it overnight
  5. Once your batter is cooled, oil your pan and pour in about a 1/4 cup of batter (depending on how big your pan is). Turn your pan immediately to spread the batter and let it sit,
  6. Do not try to flip it until you see bubbles come through the top of the crepe.
  7. Flip and  cook less time on second side.

Bonne Appetite mes amie!!!



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