High Protein Vegan Crepes
Learn how to make high-protein vegan repes that taste like traditional crepes (no protein powder)! They are gluten-free & oil-free, too.
Servings: 6 crepes (large)
Equipment
- 1 nonstick skillet
Ingredients
- 1 1/4 cups water
- 7 ounces extra-firm tofu drained
- 1 cup rolled oats (certified gluten-free, as needed)
- 1/2 cup chickpea flour
- 1/2 teaspoon baking powder (certified gluten-free, as needed)
- 1/4 teaspoon salt
Instructions
- Place the water, tofu, oats, chickpea flour, baking powder and salt in a blender. Blend on high speed, stopping once or twice to scrape down the sides of the container, until completely smooth. (the batter should have the texture of thin cream: add more water, if needed).
- Heat a large nonstick skillet or nonstick crepe pan over medium heat. Pour about 1/3 cup of the batter into the skillet and quickly tilt it in all directions so that the batter covers pan with a thin film. Cook about 1 minute.
- Carefully lift the edge of the crepe with a spatula. If it is lightly browned, turn crepe over with a spatula (if not, cook another 15 to 30 seconds until browned, then turn over). Cook for 30 seconds or until center is set.
- Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Nutrition
Serving: 1large crepe | Calories: 109kcal | Carbohydrates: 16g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 185mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4IU | Calcium: 43mg | Iron: 1mg