Vegan Oat Crêpes with Crushed Avocado and Mushrooms
Get your day off to a great start with wholesome vegan oat crêpes, fresh crushed avocado and savoury mushrooms
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These savoury vegan oat crêpes make a tasty and filling breakfast.
The oats give a good amount of quality carbohydrates and protein to the crêpes, ensuring you get a good energy boost in the morning.
Creamy crushed avocado topped with garlic and soy mushrooms is a satisfying filling for this savoury pancake feast.
Are oat pancakes healthier?
Switching wheat flour for oat flour will make your pancake batter slightly lower in carbohydrate and calories, while keeping fibre content roughly the same.
And, if you use gluten-free oats this tasty breakfast treat will be suitable for gluten-free diets too.
This recipe for vegan oat crêpes gets an additional health boost from gram flour and flaxseed.
Gram flour, made from chickpeas, gives this recipe an extra boost of protein and fibre, while flaxseed offers valuable omega-3 and may also help to improve cholesterol levels.
Piling on the healthy fats in avocado and filling, wholesome mushrooms adds extra plant-based power to this nourishing meal.
Hack this recipe
These vegan oat crêpes are quick and easy to make – perfect for a filling cooked vegan breakfast.
But if you’re not a morning person, there are ways to shave a few precious minutes off your brekkie prep time.
The oat pancake mix can be stored in the fridge, so make it the night before to reduce prep time and washing up at breakfast time.
The veggie fillings are best prepared fresh, but if you’re really pressed for time you can use store-bought crushed avocado, or prepare yours in advance.
To keep your crushed avo from going brown overnight, store it in an airtight container with a little lemon juice on top. Keep as little of the surface of the avocado as possible exposed to the air, and add a layer of cling wrap or a reusable silicone lid to the surface of the avocado, if available.
Total Time: 30 minutes
Calories: 622
Servings: 4
Rating:
Nutritional information per serving:
Serving size
307g
calories
622
fat
37.4g
saturates
6.8g
carbs
53.8g
sugars
9.5g
fibre
20.4g
protein
20.5g
salt
0.85g
Total Time: 30 minutes
Calories: 622
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the crushed avocado
- 0.5 0.5 avocados
- 0.25 0.25 red onion, diced
- 0.5 0.5 Tbsp fresh chives, chopped
- 0.25 0.25 Tbsp lemon juice
- For the mushrooms
- 0.25 0.25 tsp olive oil
- 0.25 0.25 Tbsp soy sauce
- 0.25 0.25 clove garlic, pureed
- 75 75 g chestnut mushrooms, sliced
- For the crêpes
- 30 30 g oats
- 90 90 ml soya milk
- 0.75 0.75 Tbsp gram flour
- 0.25 0.25 Tbsp flax seeds
- pinch of salt
- 0.25 0.25 tsp vegetable oil
Method
- Begin by making the crushed avocado. Add the ingredients to a bowl and use a fork to crush the avocados and ensure the red onion, chives and lemon juice is fully incorporated. Season to taste.
- Next, add the olive oil to a pan over a medium-high heat, and then add the soy sauce, garlic and mushrooms to fry for 5-6 minutes, until the mushrooms are cooked
and nicely caramelised. - To make the crêpes, add the oats, soya milk, gram flour, flaxseed and salt to a blender and blend until smooth. Place a large non-stick frying pan over a medium heat, brush it with a little oil, and pour in a quarter of the crêpe mix to cook for 3-4 minutes. Flip and cook for a further 2-3 minutes. Repeat this with the rest of the mix.
- To serve, spread the avocado onto a crêpe and top with the mushrooms.
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