A simple recipe for perfect Vegan Chocolate Crêpes without eggs, dairy milk and butter – These thin pancakes are easy to make with just a few ingredients (optional gluten-free) and can be filled with chocolate, bananas or other fruits as desired. Perfect for breakfast or as a dessert!

The best recipe for Vegan Chocolate Crêpes
Whether in chocolate or vanilla flavor – It’s really super easy to make vegan crêpes yourself! You just need a few simple ingredients and less than 1 minute to whip up the batter.
Even though these thin pancakes are eggless and dairy-free, they taste as good as the classic! So no one will notice that these crêpes are vegan and healthier than the ones from the restaurant.

Healthy Vegan Pancakes
When I’m craving something sweet for breakfast, I often serve vegan crêpes, pancakes or waffles. Therefore, I like to keep the batter healthier, using no fat and no white sugar. This way you don’t have to skimp on the filling and toppings either, as I love my crêpes especially with chocolate hazelnut spread (vegan Nutella) and banana.

Spreads and toppings for crêpes
If you’ve been following me on Instagram for a while, you know that I’ve made and photographed vegan crêpes countless times and in different variations. So in this post, I’ve selected a small collection of my favorite serving suggestions to inspire you.
Vegan crêpes are not only delicious with chocolate cream, but also with fruit compote, jam, berries, peanut butter or other nut butters and many more spreads!
If you like to make thin vanilla pancakes, feel free to try my classic vegan crêpes recipe.



Ingredients for chocolate crêpes roll-ups with Nutella and banana
To make fluffy vegan chocolate crêpes, you basically only need 3 main ingredients and a few more optional ingredients. These are:
- Flour: all-purpose or spelt flour or gluten-free flour
- Cocoa: regular unsweetened cocoa
- Plant milk: such as soy, almond, or oat milk.
- Sparkling water: or more plant milk + ½ tsp baking powder
- Maple syrup: or other syrup or sugar to taste
- Cinnamon: or vanilla
- Salt: just a pinch
- Coconut oil: or any other vegetable oil for frying
- Filling & Topping (optional): vegan Nutella, bananas, desiccated coconut, pomegranate seeds.

How to make perfect vegan chocolate crêpes
As always, I recommend checking out these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the pancake batter
First, whisk together the flour, cocoa powder, cinnamon, pinch of salt, plant milk, sparkling water and maple syrup until you have a smooth batter.
Tip: If you like the batter sweeter, feel free to add more syrup or sugar.

Step 2: Cook crêpes
Now heat some coconut oil on a crêpes maker or in a shallow non-stick pan on high heat. Pour some batter into the pan and spread into a large round pancake. Cook for about 1-2 minutes, then flip the pancake and cook for about another minute.
Tip: Once bubbles form on the surface and the pancake no longer sticks to the pan, it can be flipped easily.

Step 3: Add toppings and serve
To make crêpe rolls, simply spread some chocolate cream on top. Then place a banana on top and wrap it up. Cut the roll-ups in half and stack as desired. Finally, drizzle with some melted chocolate and garnish with desiccated coconut, pomegranate seeds or other fresh seasonal fruit as desired.

How can I store crêpes?
You can place the cooked chocolate crêpes on a plate, cover with plastic wrap and store in the refrigerator for about 4-5 days. When ready to serve, simply take them out and heat them briefly in the microwave or pan. Then add your favorite spreads and enjoy!
Can I make crêpes batter ahead?
While classic crêpes batter with eggs can be made ahead and stored overnight in the refrigerator, vegan batter should be used immediately, as the carbon dioxide in the sparkling water will escape over time or the baking powder will lose its effect. This is basically not bad, but the crêpes will be less fluffy. In the traditional version, the eggs provide the fluffier texture.

These chocolate pancakes are:
- Vegan
- Gluten-free possible
- Quick and easy to make
- Healthy
- Low-fat
- Chocolatey
- Naturally sweetened
- Refined sugar-free
- Very delicious
- Perfect for breakfast, as a dessert or snack in between meals!

More sweet vegan breakfast recipes to try
- French Toast Roll-Ups
- Pancake Cereal
- Baked Oats
- Waffles
- Blueberry Scones
- Chocolate Pancakes
- Granola Bars
- Chocolate Granola
- Chocolate Brioche Buns
- Banana Bread
- Croissants
- Date Nut Bread
If you try this easy vegan chocolate crêpes recipe, feel free to leave me a comment and a star rating! And if you take a photo of your pancakes and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I would love to see your result! Enjoy this recipe! 😊

Vegan Chocolate Crêpes (Chocolate Pancakes)
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
- 1 cup (125 g) all-purpose or spelt flour or gluten-free flour
- 1.5 tbsp (8 g) cocoa powder
- 1 tsp cinnamon
- pinch of salt
- ⅔ cup (160 ml) plant milk e.g. soy, almond, or oat milk
- ¼ cup (60 ml) sparkling water or more plant milk + ½ tsp baking powder
- 1 tbsp maple syrup
- 1-2 tbsp coconut oil or another vegetable oil for frying
To serve
- 2-3 tbsp chocolate spread or homemade vegan Nutella
- 3-4 bananas
- desiccated coconut
- pomegranate seeds
Instructions
*Note: Check out the recipe video + step-by-step instructions above!
- In a bowl whisk together flour, cocoa, cinnamon, pinch of salt, plant milk, sparkling water and maple syrup until just combined (add a little more liquid if needed).
- Heat a little coconut oil on a crêpes maker or in a shallow non-stick pan on high heat. Depending on the size you want, pour about ¼ or ⅓ of the batter into the pan and spread into a large round pancake. Cook for about 1-2 minutes until bubbles form on the surface and it no longer sticks to the pan. Then flip the pancake and cook for about another minute. Roll it up and place on a plate while you cook the rest of the pancakes.
- Spread the crêpes in the middle with vegan Nutella. Then place a banana on top and wrap the pancake around the banana.
- Cut the crêpes roll-ups in half and stack them up as desired. Drizzle with a little melted chocolate and garnish with desiccated coconut, pomegranate seeds or other fresh seasonal fruit as desired.
- Enjoy!
Notes
- I usually use regular all-purpose or light spelt flour, but you can also use a gluten-free flour blend.
- You don't need to add any oil/fat and very little syrup/sugar to the pancake batter, as the chocolate banana filling is sweet and rich enough. However, if you like the batter sweeter, feel free to add more sweetness.
- You can either buy your favorite vegan chocolate hazelnut spread in the supermarket or make it yourself using my homemade vegan Nutella recipe.
- More information and tips on this recipe, including tips on storing and making ahead, are mentioned in the blog post above!
- This recipe was first published on 02/10/17.
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Love this recipe! 🤤 I made the “original” version with pomegranate seeds and it was suuuper delicious! And it’s so easy to make, there’s really no excuse for not giving it a try. ❤️
Thanks for your feedback! Glad you enjoyed it! 🙂
Dear Bianca, I love your recipes. Thank you!
I want to know where is the video for this crepes… I roll up and down in all the recipe but can’t find it. Looking forward to see it. Big hugs!
Glad you like my recipes! Thank you so much! 🙂
The video player pops up automatically. However, you can only see it when you accept all cookies on this website. Also make sure you do not use an add blocker, or it will block the video player. Greetings!
Super easy and delicious crêpes! You can customize it as you wish. I put some extra coconut in the dough and it was so good 🙂
Thank you so much for your feedback! So glad you love this recipe! 😊
Hi Bianca!
adapted this recipe (without the cocoa) and it was really delicious! highly recommend this recipe 🤗
So glad that you liked it! Thank you! 🙂
Hi Bianca! What do you suggest for egg replacement apart from flax seeds? many thanks
Hi! ?
You can add 1 tbsp cornstach or soy flour + 2 tbsp more milk or water instead, however, this recipe will also do if you leave it out completely.
Lots of love,
Bianca ❤️❤️❤️
I’m in love with this recipe! I’ve made these crepes and I fell in love with them! Good luck Bianca, I love your blog! ?
Hi Laura,
Thank you for your feedback!???
So glad that you liked the recipe!
Much love,
Bianca❤️
So happy about all of your crepes recipes! I’m pleasantly surprised they stick so well together! I made it without the egg replacement and with no sparkling water, and they turn out perfect! Served mine with hazelnut cream, strawberries, blueberries and sprinkles. Thank you so much!
Hi Kima,
So glad that you liked the recipe.
Your combination sounds super delicious!
Thanks for your feedback!?
Much Love,
Bianca ❤️
This recipe looks like so yammy. i hope i will make it for my family.
Hi dear,
So glad that you‘d like to try the recipe ?
Would love to read your feedback then.
Have fun!
Much love,
Bianca
This recipe is so good it has became a new family favourite!! I’ve made it many time now using a flaxegg and only non-dairy milk and I’m not regretting the “original” crepe recipe!!
Hi Cherine,
Thank you so much for your feedback.
I‘m happy that you like the recipe ?
Much love,
Bianca ❤️
I loved this recipe so much! It was so super easy to make but the crêpes tasted so good!?
So glad that you liked this recipe! Thank you ?