Gluten-Free Crepes or Pancakes

Gluten-Free Crepes or Pancakes

1 Review 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
L A Brown
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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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Review (1)

Rate This Recipe
KJ Garner
0

KJ Garner

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

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Delicious Gluten-Free Pancakes

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