Healthy And Homemade Pancakes (Crêpes)
These healthy and homemade pancakes (crêpes) are a hit with the whole family. In my house, every day could be pancake day.
This recipe comes straight from my grandmother’s kitchen, gently adapted with whole, unrefined ingredients and plant-based milk.
And honestly? No one can tell the difference.
Why you will adopt this recipe forever ?
- This recipe tastes like childhood: thin, delicate, just like the crepes we grew up eating in Eastern Europe.
- Delicious every single time!
- 6 whole ingredient only! So you won’t feel guilty.
6 ingredients only
It contains :
- Eggs: Choose organic or the best quality you can find. It truly makes a difference. Not only in taste but also in color. Farm-fresh eggs give these crêpes that beautiful natural golden hue.
- Wheat flour: You can easily swap for spelt or rye flour if you prefer to reduce gluten. It works beautifully and adds extra nutrients and fiber.
- Olive oil: A small amount in the batter makes the crêpes smoother and less sticky, while adding a subtle Mediterranean touch.
- Plant-based milk: I use rice milk, but any plant-based milk works. It keeps the recipe lighter and easy to digest.
- Salt: Just a pinch to enhance all the flavors.
- Vanilla powder: Adds a delicate, comforting aroma that elevates the whole recipe.
Once all the ingredients are combined, let the batter rest for about 10 minutes, just enough time to set the table and heat your pan. This step helps create a smoother, more consistent texture.
If you have a bit more time, letting it rest up to 20 minutes will make the batter even easier to work with and help prevent the crêpes from sticking to the pan. My grandmother used to prepare the batter the day before, but thanks to the addition of olive oil in this recipe, I find that a short resting time is more than enough.
If you are looking for a vegan pancake recipe
Another best seller is my banana blueberries pancakes. This is a must try too, no eggs and absolutely divine !
Top Tip
If you enjoy a sweeter batter, you can add a touch of coconut sugar, or simply sprinkle some on top once your healthy and homemade pancakes/crêpes are ready.
I personally love using a dark, slightly caramelized coconut sugar instead of refined sugar. It adds depth and a more natural sweetness, whether mixed into the batter or used as a finishing touch.
Coconut sugar is made from the sap of the coconut palm, which is gently boiled and dehydrated. It’s often confused with palm sugar, but they come from different types of palm trees.
Nutritionally, coconut sugar contains small amounts of minerals such as magnesium, calcium, zinc, and vitamin C, along with some antioxidants.
Most importantly, it has a lower glycemic impact compared to refined sugar, meaning it causes a slower rise in blood sugar, making it a more balanced option for everyday use.
Healthy and homemade pancakes and….
Satisfying, sweet, and so savory!
-Healthy greetings from Laetitia –
HEALTHY AND HOMEMADE PANCAKES (crepes)
Ingredients
- 4 organic eggs
- 1 cup whole wheat, spelt or rye flour, (organic if possible)
- ½ tbsp olive oil
- 400 ml rice milk , (or any other non dairy milk)
- 1 pinch salt
- ½ tsp vanilla powder
For cooking
- 1-2 tbsp olive oil (or coconut oil), very little if you have a good non stick pan
Instructions
- Whisk the 4 eggs as you would for an omelette. Sift in the flour (this helps prevent lumps), then add ½ tbsp olive oil and mix well.
- Pour in half of the rice milk (200 ml) and whisk until smooth. Add the remaining milk (200 ml), vanilla powder, and a pinch of salt. Whisk again until you have a silky, lump-free batter.
- Let it sit for 10 minutes before cooking.
- Lightly grease a small non-stick frying pan with a little olive oil or coconut oil. Heat the pan until it’s nice and hot before adding the batter.
- Pour a ladle of batter into the hot pan, then quickly tilt and swirl it to spread the mixture into a thin, even layer.
- Cook for about 30 seconds, until small bubbles form on the surface (this means it’s ready to turn). Slide a wide spatula underneath, gently loosening the edges, then flip and cook for another 15 seconds until lightly golden.
- Repeat !!
Just made these pancakes again – sooo tasty! I always make them with ripe bananas, they’re amazing!
Amazing ! Yes the ripest they are the sweetest the pancakes will be ! Laetitia
Just made the healthy pancakes! I didn’t have a non stick pan so it looks like a hot mess but it tastes amazing hahah! Thanks for the recipe!! Delicious!!
Hi dear,
thank you very much for your comment. Even if you had not the best visual result with our healthy pancakes recipe! Did you add as well a little bit of coconut oil or other heatable oil? We hope that the next trial will be delicious and pretty! Lovely greetings, L&T PS: And try our banana blueberry pancakes – delicious!