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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.
Table of Contents
- Easy Vegan Oat Tortillas
- Oats + Chickpea Flour = A Winning Combination
- Ingredients for Oat Chickpea Tortillas
- How to Make 3-Ingredient Oat Chickpea Tortillas
- Step One: Blend All of the Ingredients Until Smooth
- Step Two: Pour Batter in Skillet
- Step Three: Cook the Tortilla
- Fold, Roll or Wrap the Tortillas (without cracking!)
- Add Herbs & Spices to the Tortillas
- FAQ
- How Should I Use these Tortillas?
- I Do Not Have a Nonstick Skillet. What Can I Do?
- Storage
- Can I Use Milk instead of Water?
- My First Tortilla Did Not Work. Why?
- More Gluten-Free & Vegan Tortillas to Love:
- 3-Ingredient Oat Chickpea Tortillas (V, GF, Oil-Free) Recipe
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
To make these simple tortillas, you will need the following.
- Rolled oats (old-fashioned or quick-cooking, certified gluten-free, as needed)
- Chickpea flour
- Baking powder
- (Optional) Salt
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!
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:
- 2-Ingredient Coconut Flour Tortillas
- 1-Ingredient Red Lentil Tortillas
- 2-Ingredient Chickpea Flour Tortillas
- 3-Ingredient Sweet Potato Tortillas
- 1-Ingredient Black Bean Tortillas
- Grain-Free Spinach Tortillas {2 ingredients}
- 1-Ingredient Split Pea Tortillas
3-Ingredient Oat Chickpea Tortillas (V, GF, Oil-Free)
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
- Place all of the ingredients in a blender. Process on high speed until very smooth.
- 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.
- 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.
- 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,
- Repeat with remaining batter.
I’m giving the recipe 5 stars but 0 stars for my tortilla/crepe making skills. My batch turned out so badly! 😩 And this is not the first! I’ve tried multiple oat, oat/chickpea, and even wheat flour crepe recipes.
I follow the recipes exactly but they always end up either too thick to spread out thinly on the pan OR I have to add so much liquid to make it runny that the resulting crepe doesn’t stay together – they just fall apart.
Can someone give me some tips on improving my crepe making skills? 🙏🏼
I have a veggie wrap for lunch almost daily, but I’m never happy about using the store bought flour tortillas with all the fat and additives. These sounded so easy and much healthier so I gave it a go. I mixed up a batch but since I had some liquid sourdough discard I wanted to use, I decided to add about 1 1/2 cups of that too, some beet powder for color just because I’m weird, onion and garlic powder, Vegeta instead of salt, a bit of extra water, and blended well. I have mobility issues with my wrists so not having to roll them out was a real game changer! They came out amazing, great texture and taste, hot pink and healthy! Thanks!!!
These are fabulous. So easy to make. Versatile and keep well!!
I’m so glad that you like them, Afra!
Just made a batch of these for school lunches. Total winner. Thanks for such a great recipe.
Whoohoo! That is wonderful, So glad you like the recipe, Cass 🙂
Hello. Can I swap 75 grams of oat flour for the 75 grams of rolled oats?
Hi Miriam,
Yes, definitely!
@Camilla, Thank you! I made them today with oat flour and they turned out great!
@Miriam, I am so glad to hear they turned out well!
these are the best! It took me a while to get the hang of making them, but then again, I haven’t made anything like this before. So I am excited that I succeeded. It was definitely worth it. Thanks for the good recipe.
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).
Hélène, that is brilliant!!! I am going to copy your lead 😊😊😊
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!
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
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
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 🙂
@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.
Hi Barb–a wide range of legume flours have been used in a wide range of flatbreads, breads, porridges, and more for centuries in multiple cuisines. They are also being used in a wide variety of cereals and enriched breads. The beans are not boiled before being used in these products. Yes, you cannot eat raw beans, but cooking bean flours in tortillas is not eating beans raw. A lot of the misinformation of about beans lectins stems from misinformation generated by the a”plant paradox” which has been large criticized as lacking in scientific evidence.
These came out perfectly! I couldn’t try them (legume allergies) but my gluten free sons and my gluten eating husband all liked them. I cooked them on a vintage electric griddle (set to 375°F) and a ladle, and used the ladle to swirl the batter out into larger circles, since I couldn’t tip the griddle. It’s very much like making dosas, and now I’m planning to make the next batch the day before and ferment the batter overnight to add flavor and digestibility.
Thank you for the recipe! With the pandemic we aren’t going to stores, just living out of the pantry and freezer with fresh produce and perishables every few weeks. I can’t buy gluten free tortillas, so went looking for a recipes, and yours is the best by far!
Also, I ground chickpeas into flour using the Vitamix. I tried my Nutrimill, but it was so slow it wasn’t worth it. Then after dumping the chickpea flour out (so I could measure it), I made the batter right in the container without cleaning it first, saving a step.
Brilliant, Kimberly! So glad these were a tumbs up with your sons and husband, especially (I know that challenge well). Stay safe and well! 🙂
Wow! Where has this recipe been all my life?! First of all, it was super simple to make, add everything to a blender and it’s ready. The crêpes were so soft and pliable, I couldn’t believe it. The next time I make them I might add a couple more tablespoons of water/milk to create a slightly thinner batter.
There was a faint chickpea flour taste to the end result (as well as could be expected since that is the main ingredient 😉 ). I personally like that particular taste but I might need to spice it up a bit for when I make it for my family. I’m thinking cinnamon, chocolate, cardamom, basil, rosemary… so many delicious possibilities.
Thanks for my new go-to recipe.
Fantastic, Ashley! Great thinking regarding the spices and herbs; I can attest that these work well with all (also–a little bit of vanilla for crepes works wonders). BUt now you have me thinking about CHOCOLATE. I think I know what I am testing in the kitchen today 🙂
Thank you for this wonderful flatbread recipe, I haven’t changed the recipe yet because I am enjoying it just the way it is. As a Celiac finding a recipe that is not only easy to make and tastes great is few and far between. This one is the best yet. I am so enjoying having toast again, it’s been awhile. I have even noticed my stomach pain isn’t as severe as it was. I have made this bread every day since I found your recipe. I even have some in the freezer, but it won’t be there long because I can’t stop eating it.I think I will need to make it every other day, just to be safe, so l don’t panic.Thanks again,
So wonderful to hear that you love the recipe, Mary Lynn!
An the orange/chocolate idea! Georgeous ☺️
Thanks!
Can oat flour be used, instead of rolled oats? And would you need as much? Just wondering…:)
Am going to give these a try, maybe add a touch of maple syrup…serve like a pancake…:)
I love burritos and really miss eating them, the gluten free ones from the store are nasty…they get gummy and icky very fast…so will see how these work…wish me luck! Thanks.
Ev
Hi Ev,
Yes, you definitely can! Hope you like them 🙂
First off, thank you for all your recipes! You got me hooked on chickpea flour. It started with the cheesy chickpea crackers then soda bread and just kept on going. This is one of my favorites. Do you think this can be made into a cracker too? While I love the cheesy chickpea cracker, the chickpea taste is pretty strong so it doesn’t necessarily go with everything but this one would. Thoughts?
Hi Michelle!
Glad you are enjoying some chickpea flour recipes!
I would think this could be made into a chip or cracker of sorts. It’s just hard to know whether it will be crisp or simply hard without giving it a try. Let me know if you do try it!
Your “chickpea-oat crepes or tortillas” recipe looks fabulous, and I appreciate all the tips and serving suggestions. Also many thanks for the information about salt (as optional, for flavor), and all the detailed nutrition information you always provide. I can’t wait to try the crepes. Thank you again, Camilla!
Thank you so much Larayne! It is my pleasure:)
These sound delicious…I try to go grain free and use oat BRAN alot as an oat sub. do u think that might work here ? Thanks for all your recipes, so many of them are tasty and appreciated in my home !
Hi Cara! Hmm, I have not used oat bran for awhile, which makes me wonder why I haven’t, because it is so good–so thank you for the reminder! Given the coarse texture and density of oat bran, I know that you would need to use much less than rolled oats (perhaps a third of a cup?). I think they might wok in a high speed blender, but a food processor or standard blender probably does not have enough power to emulsify them…except if you soak the oat bran for several hours, that might be the solution. I would love to know if you give it a try!
Hi Camilla,
Thank you so so much for all your delicious and healthy recipes! They are my absolute favourite go-tos!! This one also sounds very intriguing but since I don‘t own a nonstick pan I was wondering if it is possible to bake the Crêpes. What do you think?
Thanks again and have a wonderful weekend! <3
Hi Shirin!
I just now posted a reply to someone else who had the very same question about baking these! Take a look, it should be just above this reply. It would involve lightly oiling or spraying the sheet pan, and you can do the same in a skillet (very lightly rub with oil or nonstick spray to prevent sticking). Cheers!