Scrumptious plant based buckwheat crepes with strawberries

Jacqueline Alwill

Brown Paper Nutrition

Amazing how easy it is to swap to plant based recipes without ever feeling like you’re missing out and these crepes are just the recipe for that! Serve with a delicious nut butter of choice and fresh strawberries or seasonal fruit and if you prefer savoury simply omit the coconut sugar and vanilla and add in your favourite savoury ingredients – sauteed spinach and tomatoes, cashew cheese, nutritional yeast!


Gluten free : Dairy Free : Vegan

Makes 8-10 crepes

1 1/2 cups buckwheat flour

3 tablespoons coconut sugar

2 teaspoons baking powder

2 cups soy or almond milk

1 tablespoon extra virgin olive oil

1 teaspoon vanilla extract

Coconut oil for frypan

Fresh strawberries and almond butter to serve

Whisk all ingredients together in a large mixing bowl. Heat a frypan on medium heat, add a drop of coconut oil to coat, then add 1/4 cup batter and swirl around the pan. Cook about 90seconds on one side before flipping and cooking a further 30 seconds on the other. Serve with fresh strawberries and almond butter.