Breakfast/ Snacks

Four Ingredient Oat Buckwheat Protein Crepes

Oat Buckwheat Protein Crepes…but without the use of any protein powder. Now that I’ve started incorporating a little egg here and there these are my go to alternative to my pancake stack when I want something a little different. I always say I’m a thick and fluffy pancake kind of girl, they are definitely my preference, but I can also truly appreciate (and demolish without any issues) a mighty plateful of crepes.

This batter actually makes double what you see in the pictures; obviously I ate the whole batch, but it just wouldn’t have looked quite so presentable had I have piled the whole lot on the plate. A lot of the time it’s the opposite with food photography and what you might see as a stack of pancakes is actually intended to be split between two.

A big mighty voluminous bowl of oats with ample toppings could also be slightly pimped up in order to fill the desired bowl. It’s just something to be aware of,  I know for myself when I started food blogging I would sometimes over eat as a result. Lashing on pancake and oat toppings and then for fear of wasting food just eating the whole lot. Food photography / Instagram peer pressure?! I’m not sure what you’d call it! Usually it’s something I will draw attention too if what you see in the photo is in any way misleading and try my best to avoid it as much as possible.

Anyways…. back to the crepes! So simple, fool proof, and delicious! The combination of the oat and buckwheat flours provides a beautiful supple texture and light natural nuttiness. I just can’t get enough of it and repeatedly use it as the base for my thicker fluffier pancakes!

Topped with peanut butter, berries, some chopped dark chocolate and a little Coyo Natural yogurt and of course a drizzle of my current thicker syrup of choice, brown rice syrup!

Four Ingredient Oat Buckwheat Protein Crepes

Print Recipe
By Serves: 1 - 2 (7 -8 crepes) Prep Time: 5 minutes Cooking Time: 10 minutes


  • 60g oat flour
  • 25g buckwheat flour
  • 125ml egg whites (approx. 3.5 - 4)
  • 250ml non dairy milk of choice (I used unsweetened rice milk)
  • Dash of cinnamon (optional)
  • Toppings
  • Peanut Butter
  • Berries
  • Yogurt of Choice



Whisk together all crepe ingredients in a jug or blend quickly using a hand blender.


Allow to sit for 10 minutes.


Preheat a non stick pan over a medium heat. Spray with spray oil once hot.


Pour scant (just shy of) 1/4 cup (60ml) measures of the batter into the pan. Quickly swirl the batter to create a thin crepe approx. 7 inches wide. Cook for 2 minutes, flip and cook for 1 minute more.


Repeat with remaining batter.


Can be made a day in advance and reheated in the microwave or enjoyed cold.

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