Pancakes, Crêpes, Filloas – Vegan & Gluten-free dessert for Shrove Tuesday (Pancake Day) 🥞
It’s been a while since I’ve made pancakes. Well, actually crêpes…well, they’re actually filloas here. You know what? I made this vegan gluten free batter in the shape of crêpes, thick filloas or thin pancakes. Call them what you want, I’ll eat them while you choose.
Jokes aside, one of my favourites as a kid was making filloas (the Galician version of crêpes and pancakes) on Shrove Tuesday. Usually my dad would make a Galician Stew and with the broth, some milk, eggs, flour, salt and lard…he made a huge batch of filloas.
He’s such a perfectionist when it comes to desserts that he would put the hot pancake on the counter to cool before stacking one on top of each other. This, my friends, apparently avoids them from getting stuck to each other.
But, there I was, always ready. Like a cat chasing a fly with her eyes fixed on her pray. I wouldn’t let that lovely pancake from getting cold, would I? Of course not!
As soon as I felt the air of the thin pancake hit my face from being too close to it when it came in contact with the counter, I would grab it and eat it. All in one bite. Those were the rules.
Well, it wasn’t a game. It was much more than that. It was life. Nowadays I still can’t resist eating half of the crêpes while I’m making them. My father would probably get equally annoyed if he saw me.
You are lucky I was supposed to write this post so I behaved, if not…I’d eat half while cooking and then I wouldn’t be hungry for lunch.
It was kind of a challenge to make them vegan and gluten free. They aren’t as flexible as the gluten version of course, but they taste great and they are flexible enough for folding and for filling with fruit or ganache.
I usually make galettes bretonnes, which are quite similar to my recipe because of the buckwheat flour. Those are usually filled with savoury ingredients.
You can fill this with your favourite cashew cheese or with veggies if you want.
For this occasion, being citrus season, I gathered some of the fruits I already had at home. Just sprinkling some of the fresh juice from a lime, lemon or grapefruit and you’ll have a fantastic sugar-free dessert.
I mean, you can’t ask for anything else. I think this recipe is almost for anyone!
One thing I didn’t mention, they are very quick to make and it’s a fun activity to do with some friends, your kids, somebody else’s kids or on your own.
You can keep the dough in the fridge for a couple of days and make a few of them for breakfast to enjoy freshly made. One guilty pleasure. Not guilty actually. I hate that trend of making food look as something bad. It never is. Not even when it’s awful food. Food is food, please never feel guilty about food.
If you don’t have vegan egg, although it’s easy to find nowadays, you can research a little bit on the internet.
I’ve made vegan eggs using smashed bananas, chia seeds and water. I’ve also seen people using flax seeds and water. So, choose your desired ingredient and try. If it doesn’t go quite as you expect it…you have an excuse to make pancakes one more day. What an awful life, uh? 😉
Tell me, what’s your favourite filling for pancakes? 🥞 Have fun and keep fooding!
Vegan Gluten-Free Pancakes
Crêpes, Pancakes, Filloas, Galettes... make your own version of thickness. These are vegan, gluten-free, sugar-free and delicious
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
- 2 vegan eggs I use "Vegg" by a brand called Biográ
- 200 gr buckwheat flour
- 2 tsp salt
- 200 ml water
- 250 ml rice mylk (rice works great because it's naturally sweet, oat would be good too)
- 1 tbsp coconut oil
Garnish
- 1/2 grapefruit in wedges or slices
- 1 lime
- 1 lemon
- fresh mint
Instructions
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Make the vegan eggs according to package instructions.
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Mix with the flour, the water, the salt and the rice mylk.
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Grease the pan with a bit of coconut oil each time you make one crêpe.
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Make them thin, but not too much. It's easier to flip them if they are a bit thick, plus you can fill them later.
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Serve with the citrus or your favourite filling (sweet or savoury)
Recipe Notes
Pro tip: If you want your crêpes to be "next-level crêpes" Boil the rice mylk with some star aniseed for a fragrant touch.
You can also do it with cinnamon, cardamom, clove or any other spice that you fancy.
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