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Gluten-Free Crepes Or Pancakes

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Recipe Summary 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.

Ingredients | Pancake Breakfast Clipart Free

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

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

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.

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

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.

Use whatever type sugar you prefer.

An electric mixer can be used to mix batter if desired.

Info | Pancake Breakfast Clipart Free

prep: 15 mins cook: 10 mins additional: 10 mins total: 35 mins Servings: 4 Yield: 4 servings

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