“These are more like small thin pancakes than a real crepe. They make a tasty breakfast meal and are wonderful when topped with hot fresh blueberry sauce (fresh blueberries heated on the stove with a little flour). The flax seeds add a subtle nutty flavor and the cinnamon and nutmeg add a hint of spice. Enjoy!” - by James
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Beat eggs, soy milk, and olive oil together in a small bowl. Mix all-purpose flour, whole-wheat flour, flax seeds, salt, cinnamon, and nutmeg together in a separate bowl. Stir the egg mixture into flour mixture until well mixed.
- Heat a lightly oiled skillet over medium heat. Pour about 1/4 the batter in the hot skillet and cook until batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet, 2 to 3 minutes. Flip and continue cooking until lightly golden on the other side, 1 to 2 minutes.
- Place cooked crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
Nutrition
Amount Per Serving (4 total)
- Calories
- 331 cal
- 17%
- Fat
- 22.3 g
- 34%
- Carbs
- 23.4 g
- 8%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Perfect! They were healthy, vegan and good. Ive never tasted vegan pancakes that actually had flavor. YUM!:)..." See more"
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