Vegan Pumpkin Buckwheat Crepes

By Tracy

14 Person

40 Minutes

0 Calories

These vegan pumpkin buckwheat crepes are naturally gluten-free and grain-free and require just 5 ingredients (plus water + salt). To make them, you’ll add soaked buckwheat groats (a gluten-free seed) to a blender along with pumpkin puree, filtered water, pure maple syrup, pumpkin pie spice, a splash of vanilla, and a pinch of sea salt. Blend on high until a smooth, fluid batter forms. Then, cook the crepes up in a hot skillet, top as desired, and serve!

Ingredients

Topping

Coconut whipped cream
Fresh berries or sliced bananas
Drippy almond butter or tahini
Ground nutmeg
Ground cinnamon
Pure maple syrup

sea salt
1 tsp. pure vanilla extract
1 tbsp. pumpkin pie spice
1/4 cup pure maple syrup
2 cups filtered water
1 cup unsweetened pumpkin puree
2 cups raw buckwheat groats, soaked in water overnight

Method

01

Drain and thoroughly rinse the soaked buckwheat groats.
02

Add the rinsed groats to a high-speed blender along with the pumpkin puree, filtered water, maple syrup, pumpkin pie spice, and sea salt.
03

Blend on high for 2 minutes, or until completely smooth. The batter should be fluid and pourable, slightly thinner than standard pancake batter, but not watery.
04

Heat a large skillet or griddle over medium-low heat. Once the pan is hot, add a dab of high-heat oil (e.g., refined coconut oil, grapeseed oil, etc.).
05

Then, pour about 1/3 cup of batter into the pan. Tilt the pan slightly to spread the batter into a thin circle, but be careful not to let it reach the edges (this makes the crepes difficult to flip).
06

Cook for about 1 to 2 minutes, or until bubbles develop across the surface of the crepe and the color shifts from a pale yellow to a deep golden-orange hue throughout.
07

Run a metal spatula around the edges of the crepe and then carefully flip. Cook for another minute, or until the desired doneness is reached. Transfer to a serving platter, and repeat.
08

Add a touch more oil to the pan every 3 to 4 crepes to prevent sticking and tearing. Serve the crepes warm with desired toppings.

Related Tags

Vegan Pumpkin Buckwheat Crepes

4.4

( By Tracy )

01 Information

Grade medium
Serving 14 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Topping

Coconut whipped cream

Fresh berries or sliced bananas

Drippy almond butter or tahini

Ground nutmeg

Ground cinnamon

Pure maple syrup

sea salt

1 tsp. pure vanilla extract

1 tbsp. pumpkin pie spice

1/4 cup pure maple syrup

2 cups filtered water

1 cup unsweetened pumpkin puree

2 cups raw buckwheat groats, soaked in water overnight

03 Method

Step 1

Drain and thoroughly rinse the soaked buckwheat groats.

Step 2

Add the rinsed groats to a high-speed blender along with the pumpkin puree, filtered water, maple syrup, pumpkin pie spice, and sea salt.

Step 3

Blend on high for 2 minutes, or until completely smooth. The batter should be fluid and pourable, slightly thinner than standard pancake batter, but not watery.

Step 4

Heat a large skillet or griddle over medium-low heat. Once the pan is hot, add a dab of high-heat oil (e.g., refined coconut oil, grapeseed oil, etc.).

Step 5

Then, pour about 1/3 cup of batter into the pan. Tilt the pan slightly to spread the batter into a thin circle, but be careful not to let it reach the edges (this makes the crepes difficult to flip).

Step 6

Cook for about 1 to 2 minutes, or until bubbles develop across the surface of the crepe and the color shifts from a pale yellow to a deep golden-orange hue throughout.

Step 7

Run a metal spatula around the edges of the crepe and then carefully flip. Cook for another minute, or until the desired doneness is reached. Transfer to a serving platter, and repeat.

Step 8

Add a touch more oil to the pan every 3 to 4 crepes to prevent sticking and tearing. Serve the crepes warm with desired toppings.

04 Author