Skip to Content

3-Ingredient Oat Chickpea Tortillas {Vegan, Gluten-Free}

Light, tender, and scrumptious 3-ingredient oat chickpea tortillas (or call them crepes). They are vegan, gluten-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

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

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!

FAQ

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.

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.

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:

Yield: 8 tortillas

3-Ingredient Oat Chickpea Tortillas {Vegan, Gluten-Free}

3-Ingredient Oat Chickpea Tortillas {Vegan, Gluten-Free}

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

Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes

Ingredients

  • 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)

Instructions

  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.

Notes

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?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Milly

Sunday 6th of March 2022

I couldnt get these to work at all. They stuck to the pan so i oven baked but then they cracked and were just crumbly.

Hélène

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).

Camilla

Wednesday 9th of February 2022

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

Seweryn

Wednesday 3rd of February 2021

Hi Camilla! Thanks again for your great recipes! I am really enjoying the grain free stuff like chickpea flour pancakes and coconut flour tortillas as is my wife. With these crepes, trying to stay grain free, is it possible to substitute the oat for something non grain or leave them out and still get a great crepe?

M

Saturday 18th of July 2020

Just made these and they were great! I added fresh rosemary to mine. So quick and simple to make- will definitely make them again! Would be interested to see if this combo could be translated to a vegan bread. Thank you so much for this recipe! I love your "will it tortilla" series- can't wait to try more of your recipes in this series! <3

Deborah

Wednesday 10th of June 2020

Wonderful recipe. What if I milled a bean (kidney, pinto, navy, black, or cannelloni) into flour. Do you think it could be used to substitute the chick pea flour? Would it take the same amount as the chick pea flour?

Do you think the crepes could be baked. Maybe on parchment? I was also thinking of trying my stainless pan on stove top sprayed with coconut oil. I was trying to avoid my non stick green pan

Thanks

Barb

Monday 4th of July 2022

@Deborah, this is old but in case someone else sees this, never make flour that would cook in a short time from beans like kidney beans. They require to be boiled for a long time to deactivate the lectins or they can cause poisoning.

Camilla

Thursday 11th of June 2020

Hi Deborah, So glad you like the recipe! Yes, it should definitely work with other milled bean flours. I have tried it with black bean flour and it was great.

I think a sheet pan could work, but I would lightly spray or oil the pan rather than parchment. Also, I would preheat the pan so that it is hot when the batter is poured on. Perhaps do it sheet pan size so that it is like lavash? Hmm, I think I may need to try this , too :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe