Vegan Pumpkin Buckwheat Crepes PT40M https://img2.recipesrun.com/201907/2019/1023/47/a/263224/300x200x90.jpg These vegan pumpkin buckwheat crepes are naturally gluten-free and grain-free and require just 5 ingredients (plus water + salt). To make them, you’ll add soaked buckwheat groats (a gluten-free seed) to a blender along with pumpkin puree, filtered water, pure maple syrup, pumpkin pie spice, a splash of vanilla, and a pinch of sea salt. Blend on high until a smooth, fluid batter forms. Then, cook the crepes up in a hot skillet, top as desired, and serve! 14 servings Ingredients: Coconut whipped cream Fresh berries or sliced bananas Drippy almond butter or tahini Ground nutmeg Ground cinnamon Pure maple syrup sea salt 1 tsp. pure vanilla extract 1 tbsp. pumpkin pie spice 1/4 cup pure maple syrup 2 cups filtered water 1 cup unsweetened pumpkin puree 2 cups raw buckwheat groats, soaked in water overnight

Vegan Pumpkin Buckwheat Crepes

3.5

( By Tracy )

These vegan pumpkin buckwheat crepes are naturally gluten-free and grain-free and require just 5 ingredients (plus water + salt). To make them, you’ll add soaked buckwheat groats (a gluten-free seed) to a blender along with pumpkin puree, filtered water, pure maple syrup, pumpkin pie spice, a splash of vanilla, and a pinch of sea salt. Blend on high until a smooth, fluid batter forms. Then, cook the crepes up in a hot skillet, top as desired, and serve!

01 Information

Grade medium
Serving 14 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Topping
- Coconut whipped cream
- Fresh berries or sliced bananas
- Drippy almond butter or tahini
- Ground nutmeg
- Ground cinnamon
- Pure maple syrup
- sea salt
- 1 tsp. pure vanilla extract
- 1 tbsp. pumpkin pie spice
- 1/4 cup pure maple syrup
- 2 cups filtered water
- 1 cup unsweetened pumpkin puree
- 2 cups raw buckwheat groats, soaked in water overnight

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03 Method

Step 1

Drain and thoroughly rinse the soaked buckwheat groats.
Step 2

Add the rinsed groats to a high-speed blender along with the pumpkin puree, filtered water, maple syrup, pumpkin pie spice, and sea salt.
Step 3

Blend on high for 2 minutes, or until completely smooth. The batter should be fluid and pourable, slightly thinner than standard pancake batter, but not watery.
Step 4

Heat a large skillet or griddle over medium-low heat. Once the pan is hot, add a dab of high-heat oil (e.g., refined coconut oil, grapeseed oil, etc.).
Step 5

Then, pour about 1/3 cup of batter into the pan. Tilt the pan slightly to spread the batter into a thin circle, but be careful not to let it reach the edges (this makes the crepes difficult to flip).
Step 6

Cook for about 1 to 2 minutes, or until bubbles develop across the surface of the crepe and the color shifts from a pale yellow to a deep golden-orange hue throughout.
Step 7

Run a metal spatula around the edges of the crepe and then carefully flip. Cook for another minute, or until the desired doneness is reached. Transfer to a serving platter, and repeat.
Step 8

Add a touch more oil to the pan every 3 to 4 crepes to prevent sticking and tearing. Serve the crepes warm with desired toppings.

04 Author

Tracy

75 Recipes

Vegan Pumpkin Buckwheat Crepes

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