Vegan Pumpkin Buckwheat Crepes PT40M https://img2.recipesrun.com/201907/2019/1023/47/a/263224/300x200x50.jpg 14 servings Ingredients: 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

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.

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Vegan Pumpkin Buckwheat Crepes

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!
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
Tracy Tracy
75 Recipes
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