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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 :
- 2 cups almond milk
- 2 tablespoons cider vinegar
- 1/2 lemon, juiced
- 3/4 cup rice flour
- 1/3 cup potato starch
- 1/4 cup arrowroot flour
- 3 tablespoons tapioca flour
- 2 tablespoons coconut sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 3 tablespoons coconut oil, melted
- 2 eggs
Instructions :
Prep : 15M | Cook : 4M | Ready in : 35M |
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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.
Notes :
- Use whatever type sugar you prefer.
- An electric mixer can be used to mix batter if desired.
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