Gluten-Free Crepes or Pancakes

Gluten-Free Crepes or Pancakes

by Miriam Holt 2 years ago
5 (7)
10 minutes
384.4 kcal
57.7 g carbs
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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. 1. Whisk almond milk, vinegar, and lemon juice together in a bowl; set aside for 10 minutes.
  2. 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. 3. Whisk milk mixture into flour mixture until batter is thoroughly mixed.
  4. 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