"Are you guys getting ready for Xmas? All the Christmas tree and house decorating, Christmas gift shopping and meal planning takes a lot of energy and so it’s important to start the day right with a proper, filling and delicious breakfast. And this can only mean one thing – crepes/pancakes! We made these vegan pumpkin crepes this weekend before our first Xmas gifts hunting trip. They were so incredibly delicious, super light and fluffy and the pumpkin and warm spices made them super comforting and extra tasty. They are just perfect for chilly December mornings. Save the recipe and make them before the pumpkin craze ends for good."
Vegan pumpkin crepes
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- Recipe Card
Prep time: 15mins
Cook time: 5mins
Serves or Makes: 3
Recipe Card
ingredients
- 150 g whole meal spelt flour
- 100 g pumpkin puree
- 300 milliliter almond milk/other
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1 pinch of cardamom and nutmeg
- 1 teaspoon sweetener of choice, optional
Method
Step 1
Combine the flour with baking powder, salt and other spices in a large bowl.
Step 2
In a blender blend pumpkin puree together with milk and sweetener (if using) until smooth. Add the mixture slowly to the flour and mix until well combined. Check consistency – it should be fluid and pourable but not too watery. Check for taste and adjust if needed. Let the dough rest for around 10mins.
Step 3
Heat up some oil in a pan and bake each crepe for about 1min on each side. Once done, top with your favorite toppings like coconut yogurt, nuts, fruit, nut butter or whatever you fancy.