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Vegan Pumpkin Buckwheat Crêpes

These vegan pumpkin buckwheat crêpes are naturally gluten-free and grain-free and require just 5 ingredients (plus water + salt). To make them, you'll add soaked buckwheat groats (a gluten-free seed) to a blender along with pumpkin purée, filtered water, pure maple syrup, pumpkin pie spice, a splash of vanilla, and a pinch of sea salt. Blend on high until a smooth, fluid batter forms. Then, cook the crêpes up in a hot skillet, top as desired, and serve!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 14 crêpes (approximately)


  • 2 cups raw buckwheat groats, soaked in water overnight (see note before soaking*)
  • 1 cup unsweetened pumpkin purée
  • 2 cups filtered water, plus more if needed
  • ¼ cup pure maple syrup
  • 1 tablespoon pumpkin pie spice, plus more to taste
  • 1 teaspoon pure vanilla extract
  • Pinch sea salt

Topping Ideas

  • Pure maple syrup
  • Ground cinnamon + nutmeg
  • Drippy almond butter or tahini
  • Fresh berries or sliced bananas
  • Hemp seeds
  • Coconut whipped cream


  • Drain and thoroughly rinse the soaked buckwheat groats.
  • Add the rinsed groats to a high-speed blender along with the pumpkin purée, filtered water, maple syrup, pumpkin pie spice, and sea salt.
  • Blend on high for 2 minutes, or until completely smooth. The batter should be fluid and pourable, slightly thinner than standard pancake batter, but not watery.
  • Heat a large skillet or griddle over medium-low heat. Once the pan is hot, add a dab of high-heat oil (e.g., refined coconut oil, grapeseed oil, etc.). Then, pour about ⅓ cup of batter into the pan. Tilt the pan slightly to spread the batter into a thin circle, but be careful not to let it reach the edges (this makes the crêpes difficult to flip).
  • Cook for about 1 to 2 minutes, or until bubbles develop across the surface of the crêpe AND the color shifts from a pale yellow to a deep golden-orange hue throughout (i.e., the entire surface should appear cooked through instead of batter-like—the crêpes will stick and tear if you attempt to flip them too early, so be mindful of their appearance before flipping). Run a metal spatula around the edges of the crêpe and then carefully flip. Cook for another minute, or until desired doneness is reached. Transfer to a serving platter, and repeat. Add a touch more oil to the pan every 3 to 4 crêpes to prevent sticking and tearing. (Note: If the batter is too thick, it will cook up like dense pancakes. In this case, simply add another 1 to 2 tablespoons of water, whisk, and continue cooking.)
  • Serve the crêpes warm with desired toppings.


*Soak the buckwheat groats in pure, filtered water with a splash of apple cider vinegar or fresh lemon juice. The acidic medium is important for removing phytic acid and making the groats more digestible.