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3-Ingredient Oat Chickpea Tortillas (V, GF, Oil-Free)

Light, tender, and scrumptious 3-ingredient oat chickpea tortillas (or call them crepes). They are vegan, gluten-free, oil-free, simple to make, and only 62 calories each.

Easy Vegan Oat Tortillas

I hope everyone here in the States had a very Happy Thanksgiving and safe travels, near or far! We spent several laid-back days in Arkansas, with my husband’s extended family. Our first day in was COLD, but Thanksgiving day was bright, clear, and crisp–perfect walking and running weather on the nearby trails.

As dreamy as it is to relax, sleep in, and eat pecan pie (), it feels good to be back in a routine (well, maybe not when the alarm went off at 5 this morning, but post-coffee). That includes some simple meals and foods, with limited shopping involved.

Case in point, these: my 3-Ingredient Oat Chickpea Tortillas.

Oats + Chickpea Flour = A Winning Combination

This recipe is an example of turning disaster into triumph. These tortillas were originally meant to be all-oat crepes/tortillas, made from a gorgeous new vegan cookbook I checked out from the library.  The recipe had nothing more than oats and nondairy milk for the “base, ” but were flecked with orange zest and drizzled in dark chocolate sauce. How could I not give them a go?

Sadly, the results went nowhere except the garbage. The all-oat crepes bubbled into thin, gooey porridge blobs that could only be eaten by spoon. I tried adding some tapioca flour, thinking it would help the crepes hold together, but it only made the batter stick more firmly to the pan.

Ever determined, I tried again. Perhaps my favorite flour, chickpea flour, with its  all-purpose flour- and egg-like binding abilities could give the tender oats the structure they needed.

I fiddled with the proportions, and, eventually…perfection!

Ingredients for Oat Chickpea Tortillas

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

To make these simple tortillas, you will need the following.

My winning combination is equal parts and rolled oats and chickpea flour. I added 1/4 teaspoon salt for flavor, but it is always optional (depending on your dietary needs).

After a few batches, I also decided on the addition of baking powder. I don’t add leavening (baking powder or baking soda) to most tortilla or crepe recipes, but these needed a nudge of lightness. A 3/4 teaspoon of baking powder did the trick.

How to Make 3-Ingredient Oat Chickpea Tortillas

Note that the complete directions are also in the recipe card below.

Step One: Blend All of the Ingredients Until Smooth

The batter is as simple as blending all of the ingredients in a blender (a food processor should work fine, too). The batter will seem thin at frist, like light cream, but it will thicken slightly after a minute or two.

Step Two: Pour Batter in Skillet

Pour approximately 1/3 cup (75 ml) of the batter into a a nonstick skillet that has been heated over medium-high heat. Immediately lift and tilt the pan so that the batter spreads to about a 6- or 7-inch (15 to 17.5 cm) circle.

Step Three: Cook the Tortilla

Cook the tortilla for 1 to 1 and 1/2 minutes until it appear just set (no longer liquid). Slide a spatula underneath the tortillas and flip it. Cook about 1 minute longer until lightly browned. Transfer to a plate or cooling rack. Repeat with remaining batter.

Fold, Roll or Wrap the Tortillas (without cracking!)

You will love that these tortillas can be golden, rolled or wrapped without cracking or tearing (even when they are cold!) Credit the oats, which keep them tender!

Taquitos or cannelloni, anyone ?

Add Herbs & Spices to the Tortillas

I kept this essential recipe as plain as can be, because, in most, cases, that’s exactly what you want for crepes, tortillas, or bread in general.

However, you can unleash your creativity, too, adding herbs, spices, flavorings, sweetener and more.

For the tortillas, consider adding any of the following:

  • Chopped fresh herbs (e.g., parsley, cilantro, basil, rosemary, thyme)
  • Dried herbs
  • Spices (e.g., cumin, coriander, chili powder, curry powder)
  • Ground black pepper
  • Nutritional yeast (for a cheese-y flavor)
  • Sesame seeds or poppy seeds

To make the tortillas more crepe-like in flavor, consider adding:

  • A small amount of sweetener (e.g., maple syrup, coconut sugar)
  • Citrus zest (lemon, orange lime)
  • Vanilla or almond extract
  • Sweet spices (e.g., cinnamon, ginger, cardamom, pumpkin pie spice)

I can attest that a bit of orange zest (1 teaspoon) and orange juice (replace half the water with juice) in the batter yields crepes that are divine with warm, dark chocolate sauce :).

Enjoy, everyone!


How Should I Use these Tortillas?

These tortillas  are such a delicious option to have in your repertoire because of their versatility! They are light and tender, yes, but sturdy, too. Use them:

  • In just about any recipe calling for regular flour tortillas
    • Tacos, burritos, enchiladas, taquitos, sandwich wraps, you name it!
  • As a substitute for sweet or savory crepes.
    • Whether for sweet or savory sauces or fillings, these are an ideal vegan crepe option.
  • As a substitute for noodles in lasagna or cannelloni.

I Do Not Have a Nonstick Skillet. What Can I Do?

Not a problem! If you do not have a nonstick skillet, lightly brush the skillet that you do have with a small amount of oil, or spray with nonstick cooking spray, to prevent sticking.


The cooled tortillas can be stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.

Can I Use Milk instead of Water?

Yes! For added nutrition, replace the water with an equal amount of nondairy milk (or dairy milk if you eat dairy).

My First Tortilla Did Not Work. Why?

Even for the most seasoned home crepe-makers or skillet tortilla makers, the first one is often a semi- or complete disaster. It is some sort of crepe curse! If it happens, to you, you’ll know you are doing things right :)). The second and remaining ones will turn out like a charm.

More Gluten-Free & Vegan Tortillas to Love:

3-Ingredient Oat Chickpea Tortillas (V, GF, Oil-Free)

3-Ingredient Oat Chickpea Tortillas (V, GF, Oil-Free)

Yield: 8 tortillas
Prep Time: 1 minute
Cook Time: 3 minutes
Total Time: 4 minutes

Light, tender tortillas (or crepes) made with nothing more than rolled oats, chickpea flour & baking powder (plus water and optional salt). Vegan, oil-free and gluten-free, they are fast (make the batter in a blender), easy, and versatile!


  • 1 and 1/2 cups (375 mL) water
  • 3/4 cup (75 g) rolled oats (certified GF, as needed)
  • 3/4 cup (90 g) chickpea flour
  • 3/4 teaspoon baking powder
  • Optional: 1/4 teaspoon fine sea salt (more or less to taste)


  1. Place all of the ingredients in a blender. Process on high speed until very smooth.
  2. Heat a medium skillet (well seasoned cast iron or nonstick) over medium high heat until very hot. If you are not sure if your pan is nonstick, add a quick spritz or swipe of oil to the pan.
  3. Pour approximately 1/3 cup (75 mL) of the batter into the hot pan and immediately lift and tilt the pan so that the batter spreads to about a 6- or 7-inch circle.
  4. Cook for 1 to 1 and 1/2 minutes until set; flip over and cook about 1 minute longer until lightly browned. Transfer to a plate or cooling rack,
  5. Repeat with remaining batter.


Storage: The cooled tortillas can be stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.

Additions: Have fun adding fresh or dried herbs, spices, a bit of sweetener, or flavorings (e.g., zests or extracts) to the batter!

Milk instead of Water: For added nutrition, replace the water with an equal amount of milk (nondairy or dairy).

Nutrition Information
Yield 8 Serving Size 1 tortilla
Amount Per Serving Calories 62Total Fat 1.1gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 117.5mgCarbohydrates 10gFiber 1.7gSugar 1.1gProtein 2.9g

Did you make this recipe?

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Friday 23rd of February 2024

These are fabulous. So easy to make. Versatile and keep well!!


Saturday 24th of February 2024

I’m so glad that you like them, Afra!


Saturday 20th of January 2024

Just made a batch of these for school lunches. Total winner. Thanks for such a great recipe.


Tuesday 23rd of January 2024

Whoohoo! That is wonderful, So glad you like the recipe, Cass :)


Friday 14th of April 2023

Hello. Can I swap 75 grams of oat flour for the 75 grams of rolled oats?


Thursday 20th of April 2023

@Camilla, Thank you! I made them today with oat flour and they turned out great!


Sunday 16th of April 2023

Hi Miriam,

Yes, definitely!


Monday 7th of February 2022

I love these so much I made a big batch of the dry ingredients and all I have to do to make myself one of these in the morning is add water (about 55g of dry mix for 120ml of water).


Wednesday 9th of February 2022

Hélène, that is brilliant!!! I am going to copy your lead ???


Wednesday 3rd of February 2021

These are perfect. My husband does not like chickpea flour but loves these. For everyone wondering these do not taste like chickpea, they have a neutral, toasty flavor. Thank you!

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