4 recipes for vegan or gluten-free pancakes

This Thursday, February 2nd, many people will be baking pancakes to celebrate Candlemas. This preparation made from wheat flour, eggs, butter and milk is available in different recipes depending on the preference. Plain, garnished with jam, fruit or spread, the crepe remains an economical dish that pleases young and old alike without much effort.

Here are some original recipes that will allow vegansfor allergic, like people who are impatient to enjoy themselves. By reducing the list of ingredients and not forgetting those who want to treat themselves which are always short of eggs, milk or flour. Versions that can be adapted to delicious flavors and change from traditional crepes Suzette without envying them.

Replace milk, eggs and wheat flour

Eggs, milk, wheat flour… What can you replace the main ingredients of pancake batter with? The tips actually vary. for eggthe Women’s Magazine suggests: mashed banana – one per egg -, soy yogurt – 60 g per egg -, tofu, one tablespoon of almond paste – equal to one egg yolk -, vegetable oil, pea water or hydrated chia or flax seeds – per egg for white – can do the trick.

Yan flours, wheat can be replaced with corn starch, chestnut flour, rice, but also buckwheat – for delicious recipes – and even cocoa powder. As for the good old cow’s milk, it can be replaced with vegetable milks (almond, soy, coconut or rice), but also with water – for a very light dough – soy yogurt or even beer – in addition and in moderation. However, some beers contain lactose, so it is important to carefully check their content before making a choice, he reminds His current wife.

Gluten-free chocolate zebra crepes

Clem’s gluten-free recipe you can find on her website. It is important to achieve this sift the cocoa powder, to obtain a smooth paste. The chocolate paste used for decoration can be placed in an empty ketchup bottle for more precision.


– 125 g semi-wholemeal rice flour
– 125 g corn starch (maize)
– 1 pinch of salt
– 1 pinch of soda (optional)
– 3 eggs – or equivalent
– 500 ml of milk (semi-skimmed or vegetable milk)
– 1 tablespoon of neutral vegetable oil
– 2 tablespoons of dark cocoa powder


In a large bowl, mix the dry ingredients: rice flour, cornstarch, a pinch of salt and baking soda. Add eggs, milk and oil last. Pour in the milk slowly while whisking to avoid lumps.

Take 1/4 of the pancake batter, put it in a small bowl, sift the cocoa powder over it and mix it to get a chocolate pancake batter. Let the two dough rest in the refrigerator for at least 1 hour.

Heat the pancake pan well, lightly oil it. Pour a cup of regular pancake batter and draw the desired pattern on it with the other batter, where the pancake will have a zebra effect after being folded in circles. Cook for a few minutes on both sides. Repeat for all the pancakes.

Gluten-free pancake cake with chestnuts

Another recipe, imagined by Clem sans gluten, offers a trick to not miss your pancakes: gluten-free pancake batter is always more flexible when ready. not with butter. An advantage to do without animal fat.


For about 20-22 pancakes:

– 210 g of chestnut flour
– 100 g of rice flour
– 180 g of corn starch
– 2 teaspoons of baking powder
– 2 pinches of fine salt
– 4 eggs at room temperature
– 800 ml of milk (use milk of your choice, animal or vegetable)
– 2 tablespoons of neutral vegetable oil

for decoration:

– 250 ml very cold cream.
– 2 tablespoons of powdered sugar: 1 for cream, 1 for decoration
– 500 g of chestnut cream
– 1 candied chestnut for decoration


In a large bowl, mix the dry ingredients: flour, starch, baking powder and fine salt. In a medium bowl, whisk together the wet ingredients: eggs, milk, and oil.

Slowly whisk the wet ingredients into the dry ingredient mixture, whisking until smooth. If you happen to have a few lumps, just strain the batter onto another bowl. Leave to rest in the fridge for at least 1 hour (the dough can be perfectly made in the morning or the day before, as long as it stays cool).

Heat a crepe pan, lightly oil it with a paper towel soaked in oil. Cook each crepe for a few minutes on both sides.

Preparing the inside of the cake:

In a large, very cold bowl (a metal bowl refrigerated for 30 minutes is ideal), beat 1 tablespoon of the powdered sugar with an electric fork to make the cream. Then pour the chestnut cream and mix gently to get a smooth texture.

Cover each pancake with a little filling until the last pancake left from the filling, assemble the cake. The cake will be decorated before serving.

Refrigerate the cake for at least 1 hour. When ready to serve, sprinkle the crepe with a little powdered sugar and candied chestnuts in the middle. But everyone can unleash their inspiration.

Vegan pancake batter

Of course, it is possible to make tasty, fragrant and delicious pancake dough without animal material. Several sites and blogs offer their own version of this vegan version of the pancake, including the dedicated site Vegan-pratique.fr.


For 11 large pancakes:

– 350 g wheat flour
– 50 g of starch
– 2 tbsp. fat soup
– 45 cl plant-based milk (almond, soy/vanilla or whatever you prefer)
– 25 g of water

Optional (to flavor your dough):

– 1 C. salt
– 2 tbsp. coffee sugar (not added if you choose an already sweetened vegetable milk, for example with rice)
– Your choice of flavor (vanilla, orange blossom, almond, lemon, cinnamon…) for sweet versions or spices (cumin, nutmeg, garlic…) for savory versions.


Sift flour and cornstarch with salt and sugar in a bowl. Stir and open the well before pouring into the oil. Mix lightly.

Gradually add the milk to prevent the dough from forming lumps (which happens if you pour the milk in all at once). If lumps form, put everything in a blender. Finally, add the water and mix until you get a smooth paste.

Leave to rest at room temperature for about 2 hours (the time can be shortened), so that your pancakes are very flexible. Mix again. If the dough has thickened, you can add a little water until it becomes liquid again.

Then pour a few drops of oil on the surface of the pan and heat it. When the pan is hot, pour a ladleful of batter and spread it over the entire surface. Cook for about 2-3 minutes. Flip the crepe and cook on the other side for 1 minute. Repeat until the dough is finished.

Gluten-free orange blossom pancakes with teff flour

Again from Clem’s gluten-free repertoire, this recipe makes pancakes flavored with orange blossom—a great classic—and a pliable dough thanks to the teff flour. Teff flour has a light nutty flavor. It is commercially available and can be white or brown. It is 20 times richer in calcium than regular flour.


– 80 g brown teff flour
– 110 g gluten-free mixed flour (or 60 g rice flour + 50 g potato or corn starch + ½ teaspoon xanthan gum)
– 1 pinch of fine salt
– 5 eggs
– 2 tablespoons of raw honey
– 3 tablespoons of agave syrup
– 1 tablespoon vegetable oil
– 1 tablespoon of orange blossom juice
– 300 ml of almond milk
– 200 ml of water

Note 1: almond milk is a fairly thick vegetable milk. Therefore, for pancake elasticity, it should be cut with water. If you use soy milk or cow’s milk, you don’t need to dilute it with water, you can use 500 ml of liquid directly.

Note 2: I prefer to alternate the honey and agave syrup so that the pancakes are not too sweet. It balances out because I like to serve them with jam, which is sweet by definition.


In a medium bowl, mix dry ingredients: teff flour, flour mixture, salt. Book. In a bowl, beat the eggs lightly with a fork or a fork, then add the honey, agave, oil and orange blossom water, continuing to mix well.

Then pour milk and water, still stirring. In this preparation, slowly pour the dry ingredients and beat with a whisk until the dough is homogeneous. Leave to stand for an hour so that the teff thickens a bit.

Heat the pancake pan, lightly oil it and pour a scoop of batter. Roll the dough, gently shake the pan on the edges. Cook one side and then the other for a few minutes. Repeat with the rest of the pancake batter.

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