Gluten-Free Crepes or Pancakes

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 384 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ lemon, juiced
• 2 tablespoons cider vinegar
• 3 tablespoons tapioca flour
• ¾ cup rice flour
• ½ teaspoon xanthan gum
• 2 tablespoons coconut sugar
• 2 cups almond milk
• ⅓ cup potato starch
• 3 tablespoons coconut oil, melted
• ¼ cup arrowroot flour

Recipe Instructions

Step 1

Whisk almond milk, vinegar, and lemon juice together in a bowl; set aside for 10 minutes.

Step 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.

Step 3

Whisk milk mixture into flour mixture until batter is thoroughly mixed.

Step 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.