Vegan Crepes

I cycled to Norrby Trädgård last weekend for a relaxed coffee and there I found really delicious home-made jam with a twist. One is strawberries, almonds and rum and the other raspberries and passion fruit.


That got me inspired to make pancakes today! This is for roughly 6 pancakes.


  • 1 cup flour
  • 1 tbsp sugar or agave syrup
  • 1 pinch salt
  • 1 pinch vanilla powder
  • 1 and a half cups soy milk
  • 3 tbsp coconut oil

Toppings (any combination of …)

  • jam
  • cinnamon sugar
  • sugar and lemon zest
  • chocolate spread
  • acorn syrup
  • golden syrup


Since coconut oil is usually solid, make sure it is liquid by just keeping the jar in warm water until you use it. Mix all dry ingredients in a bowl then add the rest and whisk thoroughly adding more milk if the batter is not thin enough. Then place the batter in the fridge for 5-15 min.

The most important part of making crepes is having a good non-stick pan. Heat the pan and if needed rub a bit of coconut oil on it. Pour batter, tilting the pan to spread evenly.


Fry well on both sides and then flip them off the pan.

Use whatever toppings you want, and you are done! I had troubles taking pictures of more than 2 pancakes since I ate them as soon as they were done 🙂


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