Vegan Pink Crepes
Show that special someone just how much they mean to you with this pretty in pink Vegan Crepe recipe, a romantic take on the classic protein pancake recipe. Made using Pea Protein Classic Vanilla, it’ll keep you satisfied until lunch as well as giving you the most Insta-worthy breakfast!
Give it a go and let us know what you think.
Ingredients
(Makes 4 large crepes)
20g Pea Protein Vanilla
70g cooked beetroot (1pcs medium sized)
105g buckwheat flour
3tsp psyllium husk
230ml almond or coconut milk
70g water
1tbsp maple syrup
Vegan Crepe Method
- Add all the ingredients to a bowl and blend with an electric mixer until the mixture is smooth. The batter will be thick and creamy consistency.
- Heat a large, non-stick frying pan over a medium heat and lightly coat with coconut oil if needed to keep the mixture from sticking.
- Pour about 3 tbsp batter into the pan and spread out gently into a thin, round shape. Loosen the edges with a butter knife as it starts to cook and flip the crepe.
- Serve with fruit, coconut yoghurt or enjoy plain!
So there you have it! We hope you enjoy making these crepes as much as you enjoy eating them. Be sure to share photos of how yours turn out with us with #ExploreSomethingNew.
