Gluten Free Vegan Crepes

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These 4 ingredient crepes are absolutely delicious. Naturally gluten and wheat free due to using buckwheat flour. Yes buckwheat doesn’t contain gluten or wheat at all as its actually a seed not a grain.

You’ll be pleased to know that there are no eggs or dairy in sight with this recipe as they are also vegan and refined sugar free!

The best bit is that they are really simple to make, all you need is a mixing bowl and a crepe pan. They are my one of my absolute favourite weekend breakfast recipes. But they also work perfectly as a dessert!

gluten free & vegan crepes

Gluten Free & Vegan Crepes

gluten free, vegan, dairy free, egg free, refined sugar free
4 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 crepes


  • 125 g buckwheat flour
  • 2 1/2 Tbsp maple syrup
  • 340 ml unsweetened almond milk
  • 1 1/2 Tbsp ground flaxseed


  • Add all the crepe ingredients above into a mixing bowl and whisk until smooth (leave to thicken for a couple mins)
  • Heat a non stick pancake pan on med/high with a small amount of coconut oil
  • Pour the batter into the pan trying to get a thin even layer by tilting the pan
  • Cook for a couple minutes each side until lightly browned (use a spatula to turn making sure to be careful as they are fragile)


These can take a couple practices to get right, but they are AMAZING once you get it right! 
Get creative with your toppings, I personally loved blueberries with coconut yoghurt or with a squeeze of lemon juice and a drizzle of maple syrup.

Fancy pancakes instead? Try my Fluffy Free From Pancakes instead

Creating these crepes? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW .

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

4 Ingredient gluten free & vegan crepes

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  1. This recipe failed miserably for me. They stuck to every pan I tried to cook them in, even my nonstick crepe pan and ceramic nonstick pan. I did sub rice milk since we have nut allergies in our family, but otherwise followed the recipe as written. I think it may be just too much maple syrup causing them to stick. They are very sweet.

    1. Hey Rose,

      Sorry they didn’t work for you! I have made them so many times along with many other people and not had that happen before! Sometimes you need to get a spatula under them to help as they wont just flip like normal pancakes etc

      Did you try using the coconut oil to help this?


  2. I’ve just made these for the first time and they worked like a treat! I thought I’d have to miss out on pancake day this year because I wasn’t prepared and looking at a lot of recipes didn’t have many of their ingredients in. These are so simple to make and had everything to hand! They look and taste like the “normal” ones I’ve eaten for years before. Thank you for sharing, very happy I can eat pancakes on pancake day now!!

    1. Aww that is awesome Hayley!!! I am so pleased to be able to help you and bring back the enjoyment for you on pancake day!

      Thanks so much for the feedback 🙂


  3. Made these for breakfast today, not usually a big fan of buckwheat but these are good! First one stuck a bit but I find that with all pancakes tbh! Put sugar and lemon on mine (don’t mind very occasional bit of sugar in my diet) and they were really tasty, thank you!

    1. Hey Cheryl,

      Really pleased you enjoyed them and thank you for sharing your feedback and rating 🙂

      I always find the same with the first pancake or crepe sticking, not sure why it always happens no matter which recipe.


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