Gluten-Free Crepes or Pancakes
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Description
These are great for crepes. My family loves them with Nutella® and strawberries. These are also great to pour into shapes: shark, bear, snowman, etc. I like to double this recipe and use the batter for a couple days.
Ingredients
- 2 cups almond milk
- 2 tablespoons cider vinegar
- ½ lemon, juiced
- ¾ cup rice flour
- ⅓ cup potato starch
- ¼ cup arrowroot flour
- 3 tablespoons tapioca flour
- 2 tablespoons coconut sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 3 tablespoons coconut oil, melted
- 2 eggs
Directions
- 1. Whisk almond milk, vinegar, and lemon juice together in a bowl; set aside for 10 minutes.
- 2. Mix rice flour, potato starch, arrowroot flour, tapioca flour, coconut sugar, baking powder, baking soda, xanthan gum, and salt together in a bowl. Stir coconut oil into flour mixture using a fork until evenly combined. Stir eggs into flour mixture.
- 3. Whisk milk mixture into flour mixture until batter is thoroughly mixed.
- 4. Heat a lightly oiled skillet or large pan over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 2 to 3 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts
serving: 4 servings
calories: 384.4 kcal
carbohydrates: 57.7 g
protein: 5.6 g
saturated fat: 10.3 g
cholesterol: 93 mg
sodium: 763.9 mg
fiber: 2.2 g
sugar: 10.6 g
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