Vegan PB and J Oat Crepes

4
Easy
Breakfast

Characteristics

Vegetarian Vegan High Fibre

Nutritional Facts Per Serving

540
Calories
8 g
Protein
67 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 540
  • Lipides 28 g
    • Saturated fat  6 g
  • Cholesterol 0 mg
  • Sodium  220 mg
  • Carbs 67 g
    • fiber  6 g
    • Sugar  41 g
  • Protein 8 g

Ingredients

  • 1 cup (250 mL) quick oats
  • 1 can (400 mL) low-fat coconut milk
  • 1 tbsp (15 mL) flax meal
  • 1 tbsp (15 mL) maple syrup
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 3 tbsp (45 mL) canola oil, divided
  • 1/3 cup (75 mL) natural smooth or crunchy peanut butter
  • 1/2 cup (125 mL) raspberry jam
  • 8 dates, pitted and chopped

Method

  1. In blender, pulse oats, coconut milk, flax meal, maple syrup, baking powder and salt just until combined. Drizzle in 2 tbsp (30 mL) canola oil and mix until smooth. 
  2. Heat 8-in. (20-cm) non-stick skillet over medium heat. Brush with some of the remaining oil. Pour 1/4 cup (60 mL) batter into middle of skillet; quickly swirl to coat bottom of skillet. Cook 1 to 2 min. or until crêpe begins to curl at edges and lift away from skillet. Flip and cook another 30 sec. to 1 min. or until set. Transfer to plate. Repeat with remaining batter to make 8 crêpes.
  3. To assemble crêpes, spread peanut butter and jam onto half of each crêpe. Sprinkle dates on filling. Fold each crêpe in half, then fold in half again to form a quarter-round. Serve immediately.

Tip: Substitute dates with raisins or chopped dried apricots.

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