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Gluten-Free Crepes or Pancakes

Gluten-Free Crepes or Pancakes

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L A Brown

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

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.
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Reviews

KJ Garner
1
3/8/2014

They were great filled them with sweetened marscapone cheese and fresh sautéed apples with raspberry jam