Vegan PB&J Oat Crepes
Prep Time
Serves
Cooking Mode
1 cup quick oats
1 can low-fat coconut milk
1 tbsp flax meal
1 tbsp maple syrup
½ tsp baking powder
¼ tsp salt
3 tbsp canola oil, divided
⅓ cup natural smooth or crunchy peanut butter
½ cup raspberry jam
8 dates, pitted and chopped
1 cup quick oats
1 can low-fat coconut milk
1 tbsp flax meal
1 tbsp maple syrup
½ tsp baking powder
¼ tsp salt
3 tbsp canola oil, divided
⅓ cup natural smooth or crunchy peanut butter
½ cup raspberry jam
8 dates, pitted and chopped
Directions
1In 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.
2Heat 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.
3To 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.
Tips
1
Substitute dates with raisins or chopped dried apricots.
Disclaimer
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Personal Note
Personal Note
