Gluten-Free Crepes or Pancakes recipe

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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

Nutrition Info

384.4 calories
carbohydrate: 57.7 g
cholesterol: 93 mg
fat: 14.8 g
fiber: 2.2 g
protein: 5.6 g
saturatedFat: 10.3 g
servingSize: -
sodium: 763.9 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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