5-Ingredient Buckwheat Crepes

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Plate with a fork and three Vegan Buckwheat Crepes topped with fresh fruit

If you’re looking for a new breakfast recipe for lazy weekend mornings, I have just the thing for you.

A crepe is like having a mini  burrito for breakfast, and quite frankly, who wouldn’t want that? Plus, the flavor options and filling possibilities are endless. Let’s do this!

Buckwheat, coconut oil, flaxseed meal, nut milk, and cinnamon for making Vegan Buckwheat Crepes

This crepe recipe was inspired by a new-to-me Youtube channel, Cam and Nina, which focuses on making vegan food easy and delicious – something we’re all about. So when I saw they had a crepe recipe that was both vegan and gluten free – a recipe I’ve been trying to tackle for years now – I had to give it a try. And I must say, with a couple of small tweaks, I’ve made it my own and am totally in love with the result.

One of the best things about this 30-minute, 5-ingredient recipe is it’s SO versatile. It can be made oil-free, sugar-free, sweet, and savory, and the filling/topping options are endless. It’s just a good, hearty, basic crepe that you can make your own depending on what you’re craving.

Pouring wet ingredients into dry for making vegan, gluten-free, sugar-free crepes

This recipe is made with a simple mix of (untoasted*) buckwheat flour (a hearty, gluten-free grain), dairy-free milk, a little oil, salt, and sweetener / seasonings of choice. That’s it!

Once it’s mixed, all that’s left to do is swirl onto a hot pan and cook until crispy on the edges and fluffy on the inside.

A stack of vegan gluten-free crepes in a cast iron skillet

Overhead shot of vegan gluten free buckwheat crepes with bananas and berries and nut butter


I hope you all LOVE these crepes! They’re:

Tender
Hearty
Satisfying
Wholesome
Versatile
Easy to make
& Super delicious

These would make a lovely lazy weekend breakfast, filled with savory things like tofu scramble and roasted veggies with my vegan hollandaise (recipe in our cookbook!) or sweet things like Cinnamon Baked Apples, nuts, and maple syrup.

If you’re into crepes, you might also like this Vegan Breakfast Burrito, Simple Whole Grain Vegan Pancakes, Vegan Gluten-Free Waffles, or Fluffy Garlic & Herb Flatbread.

If you try this recipe, be sure to let us know by leaving a comment, rating, and tagging a picture #minimalistbaker on Instagram. Cheers, friends!

An eye level shot of buckwheat crepes on a wooden plate with bananas and raspberries

*7/20/18 Recipe updated to include new dairy-free milk recommendation, plus tips on how to prohibit the crepes from sticking to the pan.

5-Ingredient Buckwheat Crepes

Easy, 5-ingredient buckwheat crepes that are both vegan and gluten-free, plus sugar-free! Simple methods, fluffy and tender, and so delicious!
Author Minimalist Baker
Print
Using a fork to grab a bite of Gluten-Free Buckwheat Crepes topped with fresh fruit
4.03 from 41 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 (crepes)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

CREPES

  • 1 cup un-toasted (raw) buckwheat flour (*not kasha or Bob's Red Mill brand - we recommend grinding your own flour from buckwheat groats - see notes!)
  • 3/4 Tbsp flaxseed meal
  • 1 3/4 cups light (canned) coconut milk (we found almond milk and lighter, less fatty milks to promote sticking to the pan)
  • 1 pinch sea salt
  • 1 Tbsp avocado or melted coconut oil (plus a bit more for cooking // or use nonstick pan)
  • 1/8th tsp ground cinnamon (optional // omit for savory)
  • sweetener (optional // to taste // I used a dash of stevia // omit for savory or unsweetened)

Instructions

  • To a blender or mixing bowl, add buckwheat flour (see notes), flaxseed meal, light (canned) coconut milk, salt, avocado oil, cinnamon (omit for savory), and sweetener of choice (omit for savory or unsweetened).
  • Pulse in blender or whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.
  • Heat a cast-iron or nonstick skillet over medium heat. (Non-stick is typically best for crepes, but I used a seasoned cast-iron skillet and it worked well, too). Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.
  • Add ~1/4 cup (60 ml) batter. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
  • Repeat until all crepes are prepared. We didn't find we needed to add any more oil after the first crepe. Keep warm between layers of parchment paper or on a plate under a towel. 
  • Serve as is with a little vegan butter, nut butter, maple syrup, compote, or other fillings or choice! My preferred is vegan butter, berries, maple syrup, and banana. But these would also be delicious with coconut whipped cream, Cinnamon Baked Apples, fresh fruit (e.g. berries or bananas), or granola.
  • Best when fresh, but you can store leftovers sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to 1 month. To reheat, warm in a 350-degree F (176C) oven or microwave until hot.

Video

Notes

*I like buying whole buckwheat groats and grinding down to a flour in my high-speed blender (then sifting to ensure no bits are intact). However, you can also buy buckwheat flour (NOT BOB'S RED MILL, which appears and tastes toasted even though it's not labeled that way on the package). Just make sure it's untoasted (toasted buckwheat is known as "kasha" and has a deep dark-brown color and pungent flavor I find unpleasant in this recipe - you can see the color difference in the crepes I tested, the darker ones being kasha).
*Nutrition information calculated without sweetener and with oil.
*Adapted from the fabulous Cam and Nina.

Nutrition (1 of 12 servings)

Serving: 1 Crepe Calories: 71 Carbohydrates: 8 g Protein: 1 g Fat: 3 g Saturated Fat: 3 g Cholesterol: 0 mg Sodium: 28 mg Potassium: 62 mg Fiber: 1 g Calcium: 6 mg Iron: 0.5 mg

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  1. Sophie Elise B says

    Dearest Minimalist Baker,

    So delighted to have come across your site. Started an alkaline diet a month ago and this recipe was perfect. Modified a little due to current restrictions, lock down means we can’t just go out. So, coconut milk from carton and added some extra coconut oil to combat the sticking, worked a charm.

    Served with wilted spinach, chickpeas, minced garlic, red pepper, tahini, lil squeeze of lemon, l.o.v.e and a tonne of gratitude! Here’s to Mother Nature supplying us with all of the good stuff and than there’s ya’ll putting it together…waow…

    Pained me a little that you had to remind people in the comment box to stay respectful, to those of you who do that kind a thing, if you dont have anything constructive or kind to say……sssssshhhhhh

    Looking forward to making more of the recipes on this epic site.

    Hugs from Cyprus!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sophie, We’re so glad you enjoyed them! Thanks so much for your kind words and lovely review! xo

      • Alexia says

        Yes I used coconut milk
        I had no problem turning the crepes I use crepes pans from Le Creuset
        I could only make 8 crepes even with the water added
        I will use this recipe again thank you

  2. Regina says

    This crepes turned out really yummy!!! I used my homemade oat milk (your recipe!) instead of coconut milk because I didn’t have it on hand and they were sticking to the cast iron skillet but then I switched to a non stick pan and they didn’t stick at all (did add some coconut oil to the pan though).
    My whole family loved them.

  3. O. says

    It did not work. At all. Everything sticked to the pan and i couldn’t even flip them over. I used everything as per recipe. There is not enough right fat in the recipe. Coconut oil doesnt work for thin pancake frying. I did small blobs in the end after diluting with almond milk. Too thik butter.

  4. Alyse says

    I followed the instructions to a T and on 3 pans (just to make sure it wasn’t the pan, I used a seasoned cast iron, non-stick skillet, and a stainless steel,) these were so sticking to the pan (even with extra oil added) do badly they were unusable. This is the first recipe from this site that utterly failed me. So disappointing. Everyone is SO hungry for breakfast and I have to start over.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Alyse! Did you make any modifications? Were you using canned coconut milk? It sounds like there wasn’t enough fat to prevent sticking.

  5. Miss Katherine Winny says

    We also found these impossible – don’t know whether it was the toasted buckwheat thing, but they stuck to the pan and just wouldn’t cook through and were impossible to flip. The taste is amazing – ended up baking them into pancake cookie things in the oven…will see how they turn out. Definitely don’t try even the smallest adaptions to the recipe!

  6. Hannah says

    I like most of your recipes like the fried rice, but this was terrible. They stuck to the pan, went green for some reason,and the coconut milk and buckwheat flour were not nice together. Do you have any other crepe recipes we could try which maybe will turn out better and not be a flop like these haha!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah, it definitely sounds like something went wrong! What kind of pan did you use? Did you use canned coconut milk or from a carton? Did you make sure to use untoasted buckwheat? You can try these crepes for a little more traditional recipe. Hope that helps!

  7. Kristin says

    I’m so happy I could cry! Years ago my favorite restaurant in San Francisco was a now-closed French crêpe place called Ti Couz that had Britttany-style buckwheat crêpes, filled with mushrooms in a heavenly sauce, or with flambéed apples and Chantilly cream. I cannot eat dairy or eggs (and am not sad about that, really) and these crêpes are just as good as I remember! These are lighter from using the raw groats, but I love their versitile flavor and crispy texture. The trick is to get the pan to the right temperature and then it’s smooth sailing. I even folded the sides over to make the little picture frame around the filling like they did at Ti Couz all those years ago. Thank you so much for this recipe!

  8. Erica says

    Hi Dana. Thanks for this! I’d love it if you could create more crepe recipes (especially something simple with plain or whole wheat flour). I’ve tried a bunch of vegan crepe recipes from online and have yet to find one that works well. Maybe something with aquafaba? I’d love to hear your thoughts!

  9. Lisa says

    Made these today and instantly fell in love with them! The crepes turned out exactly like picture, great taste and texture. I had to adjust the amount of milk/flour a few times to find the beat costistency so that the batter easily spreads on the pan. I used non-stick pan.
    This recipe is so much better than the one I had before, I’m going to use it from now on. And I’m not even vegan or vegetarian

  10. Lisa says

    First of all thank you for this recipe. I’m from England and thought that my style of pancakes (crepes) to the reat of the world had been lost to me when I learnt I had a sensitivity to all the ingredients.
    I do have a suggestion on how to mix them based on what I was taught growing up. Put the wet ingredients in the blender first and pulse together then add the dry ingredients in about 3 batches until everything is mixed together.

  11. Natalie Yosipovitch says

    Because I didn’t have coconut milk, I ended up using regular milk instead. The recipe still turned out delicious!

    I do have a question: I followed all the directions beyond the coconut milk and my crepes kept ripping when I tried to flip them over. Is this because the oil was too hot, or because I added too much oil? Or does it have to do with using regular milk instead of coconut milk? (When I make non-vegan crepes with white flour I don’t have this issue, which is why I figured I would ask).

    Let me know what you think so I have a better experience next time I make these :)

    • Natalie Yosipovitch says

      I tried making these again using light canned coconut milk, and to my disappointment, the crepes still ripped and wouldn’t stay together when I flipped them. I tried varying the temperatures, changing the amount of oil used, changing the time cooking the crepes on the pan, changing the type of oil used (coconut and avocado oil), and changing the amount of batter placed on the pan and nothing helped. Although the recipe tasted delicious, the frustration and challenge of trying to make crepes was not worth the effort. FYI: I have made regular crepes with white flour and have had no problem with ripping before and getting the perfect crepe cooked. I did not imagine this recipe to be so difficult.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Natalie, sorry to hear these didn’t work out for you! May we ask what kind of pan you used? Perhaps the type of pan could be the issue. We used a cast-iron skillet and found that to work really well.

  12. Heather says

    I used Bob’s red mill buckwheat bc I had an open bag and I used almond milk bc I did not have coconut milk in the house. They were lovely. They were darker im color, but flavorful and a great texture. I used a non-stick pan and coconut oil. Filled w/almond butter, sour cherry preserves, and banana. Thank you for the gfv recipe!

  13. Eve Stewart says

    Made these today and they were fantastic. Also added lemon zest and vanilla which was wonderful. Topped with coconut yogurt, fresh fruit and maple syrup :)

  14. Sarah says

    I’ve never seen such a cluttered recipe before. An unnecessary amount of pictures, endless rambling about things that only vaguely relate to the recipe, popunders, etc. – just get to the damn point. Not coming back to this website again.

    • calgal says

      This is pretty much what most food blogs look like these days. People want (I guess?) an inordinate amount of personal information and backstory for each and every recipe along with pictures for every step along the way. I agree it’s not my favorite, but people must like it because every blog seems to do this now. Easy fix: just scroll all the way down to the recipe :) Don’t be deterred – this website has excellent recipes so it’s worth the time, in my opinion!

    • Denise says

      Like Geri, I’ve always soaked buckwheat groats overnight before using. They can be dried if want/need to make flour but since they will be ground up with wet ingredients anyway, I don’t see the need to do that extra step. The soaking is for digestibility for anyone with auto-immune or leaky gut issues. It helps remove some of the lectins which are harmful and present in all grains/seeds/nuts/legumes. We need to just get in the habit of soaking all of these foods (whether GF or not) to avoid triggering gut issues down the road.
      Dana, the recipe is intriguing and your crepes look lovely. I’m going to try this for breakfast tomorrow as my soaked groats are waiting in the fridge. :)

  15. Pavla says

    Yea, this recipe didn’t work for me at all. I used non-stick pan and followed the recipe exactly. The crepes completely stuck to the pan.

  16. Deborah Boughner says

    I made these today and they cooked up great, didn’t stick at all in a cast iron pan but they weren’t flexible enough to roll. They cracked. Any feedback how to fix this?

  17. Ruhi J says

    I made both the savoury and the sweet versions. For the savoury version, I used mustard oil instead of coconut oil and it went well with the hummus and veggies I had with it. I didn’t have ground flaxseeds so I put whole flaxseeds in the batter and they got semi ground when I mixed the batter with a handprocessor. I did add half a teaspoon of baking soda to get the crepe to become a little more fluffy, it worked!
    For the sweet crepes mustard oil would NOT be a good idea. The crepes came out really delicious, so thanks for sharing!

  18. Ariel says

    Love the other recipes I’ve tried here, but although I followed the directions, I couldn’t get this recipe to work – they all stuck to the pan :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It sounds like you didn’t have enough oil in the pan, Ariel! Next time, add a little more and you should have better success.

  19. Lizeth says

    Thank you for the recipe, Dana!… I am curious as to why you do not recommend those brands of buckwheat, I have Bob’s flour and I just carefully read the label, it says it might contain traces of nuts, wheat and soy…sigh

    • Lizeth says

      I just finished eating these crepes, they were amazing and so easy to make. I ended up substituting half of the buckwheat with chickpea flour… great success!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie! To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to 1 month. To reheat, warm in a 350-degree F (176C) oven or microwave until hot. Hope this helps!

  20. Kat Lee says

    Followed recipe to a T but added a couple tbsp of gluten free pancake mix plus 1 tbsp of maple syrup. The batter was a lovely consistency & the end result was super delishish! My filling this time around was PB2 & jam. Big hit! In my belly;)
    I’ll let you know how they work out for a side with my eggplant curry!

  21. Claire says

    Although Cam and Nina’s recipe specifies buckwheat flour, they use sorghum flour in the video. So maybe that would work as well?

  22. Maya says

    Just made these using the updated recipe with light coconut milk and non-stick pan. I used a little less than a tablespoon on sugar. Love them. It only made 6 or 7, not sure if my batter was too thick. They look the same size as the ones in the picture so I don’t think they are too big. They taste great. Will definitely make these again. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried using oat flour for these, and have had the most success with buckwheat flour, but if you experiment with it, report back. Good luck!

  23. Caitlin says

    Just made these for breakfast and they were so yummy! I added a few tablespoons of extra almond milk to thin the batter out as they werent spreading thin enough at first. I noticed other people said they stuck to the pan, but mine didn’t – I just used a bit of oil. They were the perfect crepe texture. I also added a little bit of all spice and cardamom to the batter :) I think they were the perfect combination of healthy but also a bit special – especially topped with maple syrup, coconut yoghurt and fruit, yum!

  24. Mona says

    I tried making this recipe today with cashew milk. The batter stuck to pans no matter what I tried: nonstick, nonstick with oil, and well seasoned cast iron with oil. They stuck and crumbled when I tried to flip them. They were not pliable like a regular crepe is.
    The one saving grace was they tasted good. We just piled the crumbly and broken crepes on our plates and topped with eggs scrambled with roasted sweet potatoes and avocado.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Mona! We’ve updated the recipe with some new tips and tricks on how to prevent sticking, primarily to use light canned coconut milk instead of almond! Hope you’ll give them another try.

      • Mona says

        That update makes sense with the fat in the coconut milk which should help prevent the sticking. I’ll have to try again. Thank you for replying with the update!

  25. Libby says

    These were super delicate and took me some trial and error to master. Coconut oil didn’t keep them from sticking to my (non-stick) pan, but Earth Balance worked great. I added about 1/4 cup more flour to get the batter thick enough.
    I was only able to get them to flip without falling apart when I made them very small and thin. So for people who are having trouble I would recommend using less batter per crepe and only trying to make them about 5 inches in diameter. Normally I would flip crepes without a spatula but that wasn’t gonna happen with these. I used a little silicone spatula to loosen the crepe before flipping, then a really wide turner that I could get under the whole crepe to flip.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Libby! We’ve updated the recipe with some new tips and tricks on how to prevent sticking, primarily to use light canned coconut milk instead of almond! Hope you’ll give them another try.

  26. Lauren says

    Made these this weekend! Used light coconut milk and they turned out so well. Did have a bit trouble with them falling apart in the pan when flipping, but I added a bit more coconut milk (1/4 cup) to the batter and that seemed to help. Added a dash of coconut sugar and 1 Tsp of vanilla extract as well. Served with peanut butter, raspberry jam, and maple syrup. So impressed with this recipe, will definitely be using again.

  27. Ilana says

    I made these for a book club brunch. I was intimidated by how fancy they look but they were suuuper easy. I used whole wheat flour instead of buckwheat (because I’m lazy had all of these ingredients). They weren’t quite as pliable they would have been with white flour, but even with the whole wheat they were fairly robust. It took a bit to get them thin enough and to flip them without breaking, but we got it. Served them with a choice of almond butter, maple syrup, banana, and a “berry compote” (I literally just stirred frozen berries together with chia seeds). I love choose-your-own-adventure brunch ideas (like oatmeal bowls or breakfast tacos) and these were a huge hit!

  28. Denise Helmbreck says

    I tried making this for breakfast and it was a no go. It stuck to every pan I had… nonstick, with oil, nothing worked. Broke my hungry heart. I’m going to buy a fancier nonstick today and try it tonight. Hopefully it works for me then. Fingers crossed.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Denise! Wanted to let you know we’ve updated the recipe and changed the milk recommendation to light canned coconut milk, which helped prevent them from sticking and created a more pliable, fluffy texture. Hope you’ll give it a try again!

      • Denise says

        I ended up buying a new type of nonstick pan and it worked a lot better. They were super yummy. I’ll definitely try it with the coconut milk this weekend tho.

  29. Lesia says

    Hello, I have a question about buckwheat. If I want to make my own buckwheat flour, do I have to wash first the buckwheat? How do I do it? Just washing a bit or do I have to let buckwheat on water a minimum of hours? I have the same question about quinoa. Thank you! Looks delicious, I’ll try tonight.

  30. Jennifer says

    I made these! A great recipe. I have made non vegan crepes with all purpose flour for years. This is a great alternative and so excited to have a new breakfast recipe. I used tetra pack coconut milk instead of almond milk. Added a little bit more to create the correct consistency. For topping I used as I grew up with, cinnamon/ sugar on the inside (before you roll) with a small amount of real maple syrup. Thanks Dana!!

  31. Heather-Marie Bloom says

    These were amazing! I am in the middle of an Elimination Diet to determine food allergies. Been desperate for some new bfast alternatives. A friend recommended you. Thank you so much!

  32. Ashley Landwehr says

    Making these for breakfast today and having the hardest time with them. I’m using a non stick pan, tried oil and adjusting heat but nothing worked. I add ed more flour and making pancakes out of them.

  33. Ola says

    They turned out lovely, no problems with the batter, used the cheapest Ikea pan I had in the house and it worked fine. Thanks for the recipe:)

  34. Kate says

    Awesome and healthy. I went savory and paired Cultured Kindness Cashew Chèvre with sautéed spinach and mushrooms. Heavenly. This recipe is so versatile; can’t wait to try it with a sweet filling as well. Cheers!

  35. Elisabeth says

    Thank you so much! I have tried so many vegan pancake recipes over the years and although many were delicious, none came close to the crepes I used to have as a kid. These came out just perfect. I also brought them to pancake day at work and my co-workers couldn’t guess which ones were the vegan pancakes. Great recipe :D

  36. Gayatri says

    I loved these so much Dana! I didn’t make them vegan, but they were absolutely delicious with strawberries, bananas, peanut and almond butter. This recipe is a keeper!

  37. Sheri says

    I was super excited about an eggless crepe! But these were awful. Most tore when I tried To flip them (in a nice non-stick pan). And they tasted chalky and awful. I used Bobs red mill buckwheat flour and pacific organic almond milk. Tried adding more flour, and then more milk to see if anything made them easier to work with. Nope. A total flop.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sheri, we’ve updated the recipe to explicitly recommend NOT buying Bob’s Red Mill Buckwheat flour because, although it is not listed as toasted, it is. That’s the main reason these didn’t taste good. Also, we changed the milk recommendation to light canned coconut milk, which helped prevent them from sticking and created a more pliable, fluffy texture. Hope you’ll give it a try again!

  38. Tina says

    I made a batch of the crêpes yesterday – so easy and very tasty! I did not have flaxseed meal, just coarse-ground ones, but it worked out nevertheless. While waiting for the pan to heat up, the batter became creamy and easy to pour into the pan. I kind of messed up the first crêpe, but the next ones were easy to flip.

    Here in Southern Germany (and in Austria, too) we put small-cut pieces of thicker crêpes into our homemade broth, it’s called “Pfannkuchensuppe” (pancake soup) and very delicious. These buckwheat crêpes were excellent in there, as they were solo with some fruit. Thank you for the recipe!

  39. Carol says

    Fantastic! Super easy & filling like the others said. I filled with corn, chopped zucchini, deiced onions (sautéed) mixed in a little Daiya and Kitehill cream cheese and they were delectable. I want to try them again for a sweet crepe. I liked that one of your readers said she filled with vegan cream cheese mixed with blueberry jam. I made your compote Dana and will try mixing it with Kitehill cream cheese. My mouth is already watering.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! Place one cup of buckwheat seeds in a blender/coffee grinder and mix for 5 minutes up until you will obtain a flour consistency. DONE!!! super easy!

  40. Rajciny says

    Omnomnomom your recipe is amazing as always!! (^ω^)Definitely fixed my struggle with my own GF buckwheat pancakes adding that flaxseed meal (´ω`*) {note to self: dun forget the flaxseeds…}
    Also, for the “kasha” struggle, in case people cant find decent buckwheat flour {usually my struggle during travels} mixing it with poppy seeds or poppy seed flour can, suprisingly, help with flavor quite a bit.

  41. Elizabeth says

    These were SO good! I’ve been dealing with some food sensitivities recently, and have been on an elimination diet, avoiding gluten, potato starch, and gums (which are in everything!). It was so nice to find an easy, bread-y breakfast food with none of those things! These were so easy to make, and a huge hit! I used a non-stick pan, and didn’t need any oil.

    • Elizabeth says

      I used maple syrup instead of stevia with no issues, I would expect coconut sugar would work as well, you’d just want to make sure it dissolves in the batter.

  42. Grace says

    Loved it! I used whole buckwheat groats and ground them in a coffee grinder – worked perfectly! I also used a non-stick ceramic pan and they came out beautifully! Thanks for the wonderful treat and the helpful note about buckwheat flour

  43. Millie says

    Is Bob’s Red Mill buckwheat flour considered kasha? I didn’t see any mention of toasting on the bag and it was unfortunately, all I could find — but it’s definitely darker in color so I’m afraid to use it!

  44. Stephanie says

    Made this in the morning for breakfast in no time.. was so fast to make and no complications (less than 20 minutes)! I tried non-stick pan with coconut oil and it stuck to the pan, so I used whatever else I had which is EVOO and no sticking! So happy I found this recipe for GF and dairy-free crepes! I ate with peanut butter and also blueberries.. My new staple thank you!

  45. Angela says

    Made these yummie crêpes this weekend and loved them! Just now i’m realizing i misread the recipe. I put 3 to 4 table spoons of flax in it. Oops ;) The taste and consistency still was great though. But now I think I understand why the crêpes were sticking to the pan so much.

  46. Kinara Fender says

    I made these this morning using buckwheat flour, homemade rice milk, olive oil, and 2 tsp coconut sugar. I filled them with vegan cream cheese blended with blackberry jam, and topped them with fresh strawberries and a sprinkle of powdered sugar. Fantastic! The batter was surprisingly easy to work with.

  47. Reanna says

    These were amazing! I filled them with chocolate chia pudding and topped them with blueberries and whipped cream and they were incredible. And very filling. I will definitely be making these again!!!

  48. Luci says

    I prepared this morning and followed the crepe recipe exactly. I used a non stick pan and a low flame and they were easy to flip. I used assorted fillings for a large group: scrambled tofu, mashed black beans and salsa, mixed fresh berries, almond butter w sliced almonds, and sautéed plantains and coconut. The plantain filling was rated best.

  49. BreizhGirl says

    Here, in land of the buckwheat crepes (that is Brittany), we also use savory fillings. To me, the best one is leeks slowly cooked with olive oil and thyme (sometimes with white wine) but it could be a veggie sausage (the traditional local food before a soccer match here in Rennes), vegan cheese, cauliflower, ratatouille, you name it. Or you could dry them and use them as crisps. It also can be use as pastry for a pie. Don’t hesitate to use a bit of buckwheat flour in your daily home-made bread!

    • Guillemette says

      A fellow french reader! :D

      I actually like buckwheat crepes better when they savory (and I second that leek part), for me sweet crepes are made with normal wheat (not sure of the word). Anyway, this looks delicious!
      I would recommend though if your pan is not seasoned enough to lightly grease it with oil spray or simply oil that you put on a paper towel.

  50. Amy says

    What combination of ingredients did you use for the compote in these photos? It seems smoother and thicker (which is what I’m after) than the original compote recipe photos. Thanks so much!!

  51. Cassie Thuvan Tran says

    I LOVE Cam & Nina! Best YouTube ever–no joke! These crepes look incredible. Topping them with peanut butter and jelly sounds perfect!

  52. Kamila Ostafin says

    Super quick and easy! I made these with compote. I substituted an egg for the flaxseed since I did not have flaxseed meal and they came out great!

  53. Jenn says

    I made these this morning – love the flavor! But I had a horrible time with the crepes sticking to the pan. I tried ceramic nonstick, stainless steel and seasoned cast iron pans and it stuck to all of them. What am I doing wrong?? Finally out of desperation I resorted to microwaving the batter on parchment paper, which actually worked out quite well on the end!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! Sometimes pans can be finicky with sticking, but I had success with my seasoned one. Did you add a little oil to the batter to help with that?

      • Andie Holloway says

        We just tried these and same issue! And we are super proficient in the kitchen – cooking is what I do for a living, lol! We ended up pitching the whole batch and I came here to see if anyone else had the same issue. We used our non-stick griddle and our ceramic non stick pans. No bueno either way. Sooooooo sad. BUT, we LOVE everything else we have ever made of yours, Dana. And your cookbook is my staple, and the book I send to all friends and family who are interested in incorporating more vegan meals.

        Andie

    • Suzy says

      I had the same problem Jenn. My husband ended up eating maybe 2 small ones that I was able to salvage. Epic fail! I used my seasoned cast iron 10″ skillet first (I’m 65, trust me, it’s *well* seasoned!), then I tried my non-stick, and finally opted for a cast iron flat skillet which was not as well seasoned, but at least I could get in there to flip them. I had made an apple filling, which we ate by itself. I don’t think I’ll be trying this one again. Very disappointing to throw out so much. :(

      • Janis says

        Same same! I love to think of myself as a good pancake baker, but this didn’t work out at all – tried all the tricks of the book though :-(

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        This recipe has been updated to include a new dairy-free milk recommendation and tips on how to prevent sticking! Hope that’s helpful!

  54. Cassandra says

    Is there a substitute flour for the buckwheat? Would whole grain or another type of flour also work in the same amounts?

    • RunningPath says

      I just made these with white whole wheat flour and they were excellent. Kids loved them with peanut butter. I did put some sugar in since I wasn’t serving them with anything sweet.

        • RunningPath says

          Whole wheat white flour is made from white wheat berries. It has the bran and germ, like regular whole wheat flour, but a milder taste than traditional whole wheat. I keep white flour, white whole wheat, and regular whole wheat flours in my pantry. (Also whole wheat pastry flour when I can find it.)

          • annette wass says

            interesting -Iv never heard of white wheat berries -not something thats here in the UK
            just as a matter of interest I find whole grain flour , especially whole grain spelt makes lovely pastry without the need to stock a separate one.