Gluten-Free Crepes Or Pancakes
Beating the eggs and sugar for a long time.
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 | Gluten Free Dairy Free Egg Free2 cups almond milk2 tablespoons cider vinegar½ lemon, juiced¾ cup rice flour⅓ cup potato starch¼ cup arrowroot flour3 tablespoons tapioca flour2 tablespoons coconut sugar1 ½ teaspoons baking powder½ teaspoon baking soda½ teaspoon xanthan gum½ teaspoon salt3 tablespoons coconut oil, melted2 eggsDirectionsWhisk 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 | Gluten Free Dairy Free Egg Freeprep: 15 mins cook: 10 mins additional: 10 mins total: 35 mins Servings: 4 Yield: 4 servings
TAG : Gluten-Free Crepes Or PancakesBreakfast and Brunch, Crepes,
