Gluten-Free Crepes or Pancakes

Gluten-Free Crepes or Pancakes

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"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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35 m servings 384 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Use whatever type sugar you prefer.
  • An electric mixer can be used to mix batter if desired.


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

Awesome recipe. I was a bit apprehensive at first with only 1 review but I tried it and love it. I used cow milk and it worked also. I filled it with savoury filling and it will be my lunch at w...

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