Gluten-Free Crepes or Pancakes recipe
All Recipes Breakfast and Brunch Recipes Crepes
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 caloriescarbohydrate: 57.7 gcholesterol: 93 mgfat: 14.8 gfiber: 2.2 gprotein: 5.6 gsaturatedFat: 10.3 gservingSize: -sodium: 763.9 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Crepes or Pancakes
Directions
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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.