Vegan Oat Flour Crepes


Last Updated on February 26, 2021

vegan crepes

If you’re looking to start your day off on a sweet note, these vegan crepes are such a fun & delicious way to switch things up! They’re made with only 6-ingredients, and can be filled with so many different toppings.

vegan crepes

These vegan oat flour crepes are slightly thicker compared to your traditional French crepes. They’re basically a much lighter, thinner pancake that give you all of the fancy feels while eating them.

I love topping mine with a little powdered sugar, fresh berries, and dark chocolate. They would be delicious as a weekend breakfast, or a fun snack throughout the day.

vegan crepes

There are so many topping options for your crepes, the possibilities are truly endless. Here are some of my favorite ones-

Filling options for your vegan crepes

  • Dairy-free chocolate hazelnut spread– I love this option more as a dessert, and always pair it with some fresh berries
  • Nut butter– if you’re aiming for a balanced breakfast, nut butters add a delicious flavor, while also contributing some protein and fat
  • Yogurt– for a creamy boost of protein
  • Fresh fruit– berries & bananas are my favorite!
  • Melted dark chocolate
  • Slivered almonds or other nuts!

You can even turn these crepes savory by leaving out the maple syrup from the batter!

Cooking your crepes

The first step is to work with a hot pan. While the batter sits, allow your pan to heat for about 2 minutes. Once it’s hot, grease it with your favorite vegan butter.

The key to getting the crepes to cover the pan and thin out is to swirl the pan around really quickly once you pour in the batter. I find that the easiest way to do this is to lift the pan off of the stove top, start pouring your batter into the pan while simultaneously swirling it around.

If needed, you can add a little more plant-milk between each batch if it starts to thicken.

vegan crepes

These crepes are truly so easy to make, and come together in less than 30 minutes. Try them out next time you’re looking for a fun breakfast idea!

Other breakfast ideas you may like:

Chocolate Chip Banana Pancakes

Oat Flour Chocolate Chip Waffles

Blueberry Pie Oatmeal

Vegan Oat Flour Crepes

4 from 3 votes
Course: Breakfast, Dessert


Prep time


Cooking time


Total time




  • 1 1/2 cups 1 1/2 oat flour

  • 1/4 cup 1/4 tapioca flour

  • 1 1/2 cups 1 1/2 unsweetened plant-based milk, plus about 1/4 cup extra to thin the batter between batches if needed

  • 1 tbsp 1 pure maple syrup

  • 2 tbsp 2 oil, I used olive

  • Pinch of salt

  • Vegan butter, to grease the pan

  • Filling Options
  • Chocolate hazelnut spread

  • Yogurt

  • Nut butter

  • Fruit

  • Melted dark chocolate


  • In a medium sized bowl, stir your oat flour, tapioca flour and salt. Add in your 1 1/2 cups of milk, maple syrup and oil. Whisk until a batter forms. The batter may seem thin, but it will thicken up while you wait for your pan to heat.
  • Heat a large skillet on medium heat for 2 minutes.
  • Once its hot, grease it with butter. Scoop out 1/2 cup of batter, pour it into the pan and swirl it around quickly to thin it out. I find the easiest way to do this is to remove the pan from the heat while you pour in the batter, and swirl it as your’e pouring it in.
  • Cook on a medium/low heat for 2 minutes, then flip and cook for 30-40 seconds.
  • Repeat with remaining batter, greasing the pan between each crepe. If the batter starts to thicken, add in more milk by the tbsp to thin it out.
  • Once done, top or fill with your favorite toppings.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!



  1. Shelley

    This was amazing! My daughter is allergic to eggs, wheat, and dairy. We tried these for her sleepover (tradition staple at sleepovers) and it was a hit! Will use this recipe for pancakes in the future. Thank you!!

  2. Can you make this recipe without the tapioca flour? I only have oat flour on hand. I’m hoping to give this recipe a try! 🙂

  3. I grew up loving my English dad’s “oatcakes” and this is the best recipe I have come across. They turned out perfect (except the first one which happens a lot and then the rest hold together very well.);I think I used just a half cup more of plant-based milk to thin the batter right after making the first oatcake. (I used unsweetened almond milk.) I put butter and Lyle’s Golden Syrup on my oat crepe and folded it over. Just delightful! Thank you. I have shared your page on Facebook today.

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