Chocolate Oat Crepes

Hello and welcome back to my blog. I’m glad you stopped by to explore my latest recipe post, which I managed to upload thanks to the long Eid break we all enjoy here in the middle east. This time of course the holidays were much more subdued due to the ongoing pandemic.

Today happens to be May 15th which is International Family Day. Feeding my family wholesome and healthy meals has been my No.1 priority and working on ways to ensure their immunity level is never compromised has been my focus for the past several years. Breakfast is a very important meal for us and I enjoy a loaded brekky. Oats has several health benefits and it also a excellent tummy filler. This recipe of Glutenfree Chocolate Oat Crepes is actually a by-product of another recipe of mine- Overnight Oats. I’ve tried several times to make these with glutenfree oat flour, but nothing beats the rich taste that one gets with whole flaked oats, plus when you soak the oats, it’s loses that ‘typical oatmeal taste’ which I never liked as a kid! I hope you like this super easy recipe of mine, it’s packed with everything healthy and quite a winner in terms of taste too.

Feel free to tag #saffronbowl in your social media whenever you try a recipe of mine.


· 1 cup of glutenfree oat flakes

· 2 cups almond milk /dairy of choice

· 1 tsp vanilla essence

· 2 tbsps. Raw sugar/ brown sugar

· 1 tsp honey

· 2 tbsps. natural date syrup

· ¼ cup of glutenfree flour

· 1 tsp baking powder

· 3 tbsp. unsweetened cocoa powder

· 1 egg


· Chopped Pistachios

· Fresh cream or Whipping cream

· Fresh Strawberries slices

· Warm chocolate sauce/ homemade nutella

Soak the glutenfree Oats in a jar with the 2 cups of milk, add the vanilla, date syrup, brown sugar and honey to this and close. Let this soak overnight for best results or minimum of 4 hours. Trust me this step is essential to get a smooth consistency. Next morning, add this soaked oats mixture into a large blender jar along with the egg, glutenfree flour, cocoa powder, baking powder and blend away. Your crepe mix is ready to cook.

Heat a flatpan or a griddle pan, non-stick is good as you can skip adding any oil to it then. Pour the crepe mix onto the heated pan and let it naturally form a flat circle. Now turn the heat to medium level and let it cook until bubbles come up on the surface, then it’s time to flip over and cook the other side for another 1 or 2 minutes. I generally keep two pans on my hob and get the work done faster this way. Once your pancakes are done, serve it warm with chopped pistachios, whipping cream, drizzle it with homemade Nutella/ Chocolate sauce and top it with fresh strawberry slices (raspberries also taste quite wonderful with these decadent chocolate Oat Crepes).

Tip- If you don’t have access to date syrup, feel free to substitute it with agave nectar or maple syrup. The date syrup actually lends a natural dark hue to these pancakes. Other topping combos I love are chopped walnuts with slices of banana.

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