Vegan Matcha Crepes

Posted by in Breakfast, Cooking, Pancakes | 6 comments











Hello & Happy Tuesday!!






There are some flavors that just seamlessly blend with any season… 


For me, that’s Matcha!



I love it in just about.. anything. Cookies, pancakes, smoothies and even cocktails! (new concept that will knock you off your feet coming soon!)



What’s great about Matcha is that the flavor is light, or can be strong if that’s your preference, doesn’t give me caffeine jitters when incorporated into recipes, has anixodiant properties, a beaitufl color, and meshes well with both savory and sweet dishes!



As a whole, I’m not a pancake person, I gravitate more towards classic french toast or french toast casserole, however …I love Crepes!


Crepes are thinner, don’t leave you feeling full or your tastebuds overwhelmed. 


While crepes sounds intricate and or complex, you don’t need a crepe maker or dairy for that matter to create the perf crepe. As long as you have a pan and the agility to shake it to achieve a thin pancake you’re golden!









What I love about this particular recipe is everything. The color, the flavors, the coconut whip, the effortlessness, the blueberry that add a tartness, and the lightness in a crepe versus heavy pancakes!





If you’re looking for a lighter and more colorful breakfast concept with less carbs and more character


You need to try my recipe for vegan Matcha Crepes!









Why this recipe rocks:




Less carbs

Great for entertaining 

Minimal ingredients


Coconut whip






















Vegan Matcha Crepes with coconut cream





Yields 8-10 crepes

Vegan Matcha Crepes

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 2 tablespoons coconut sugar
  • 1 cup almond milk
  • 1 tsp vanilla extract
  • ½ teaspoon salt
  • 1 tbsp Panatea matcha powder
  • 1 cup flour
  • Filling:
  • 1/3 cup powdered sugar
  • 1 tsp vanilla
  • 1 can coconut milk (refrigerated overnight)


  1. Coconut whip:Coconut whip: Remove the solid portion of the canned coconut and place in the bowl of a standing mixer with vanilla. Sift in the the powdered sugar for the best texture. Combine, set aside to chill.
  2. Crepes: To make the crepes, combine all ingredients and set aside in the fridge for about 20 minutes.
  3. Heat a crepe pan or medium size nonstick skillet to medium heat. Right before you are going to add batter, put a small dap of butter in the pan and swirl to coat. Then, using a ¼ cup scoop, scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter.
  4. Once the batter is even, set the pan down and allow the crepe to brown just slightly. Then carefully lift up the edges with a spatula and flip over, if you are a beginning crepe maker, you can skip the flipping part if you can't get right, just allow the batter to set on the top. Once the crepe is browned on both sides, turn it out onto a paper towel or a plate. Repeat with remaining batter until all of it has been used. Place a crepe on the plate, place the filling the center and fold up the sides. Top with coconut whipped cream and fresh berries.







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  1. Can garbanzo flour be substitued for the white flour in the matcha pancakes
    • Hi Gloria! You could perhaps try. However I found that this recipe was very sensitive since it didn't incorporate eggs like the classic recipe. I have previously used chickpea flour in only a handful recipes because it leaves a hint of chickpea flavor when used.
  2. I'm tryinf this but the batter didn't come out in liquid. Totally not pour-able ?
    • If the bater is taking on a thicker consistency I would add more milk and more flour if it's too liquidy to find the right balance.
  3. are we able to do this with regualer sugar?
    • Hi Kyle, Absolutely! I'm going to be remaking this recipe soon! I love a good crepe cake!

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