The Best Gluten Free Crepe Style Pancake Recipe

Being Cooked

For those of you who prefer thinner pancakes more in the style of the French crepe, this is a quick and easy recipe. Crepes can be served as either savory or sweet, so feel free to be as creative as you like. You may like them with some lemon juice and powdered sugar (healthier option would be powdered xylitol), or perhaps some bacon and cheese.

These are gluten free, but if you need a grain free version then substitute coconut flour for the rice flour and add an additional egg (for 2 total).

True crepes are meant to be ultra thin and don’t fluff up as an American pancake would, so to French-ify this recipe (hawh-hawh), us only one teaspoon of baking soda and add an additional half teaspoon of salt.

Scrummy Gluten Free Crepe Pancakes
Serves 1
The kind of pancakes that make you sing with the birds and carry an elderly lady's bags all the way home for her.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1/3 cup rice flour
  2. 1 tablespoon tapioca starch or ½ teaspoon xanthan gum (kind of optional though to be honest, and you can replace with half a mashed up banana if you fancy!)
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. ½ teaspoon salt
  6. 1 tablespoon honey or raw syrup
  7. 1 cup milk
  8. 1 large egg, beaten
  9. 2 tablespoons coconut oil
Instructions
  1. Heat a teaspoon of oil in a pan over medium high heat. This will need to be completely heated before any batter is poured. (HEY, I see you! Yeah you, the recipe instruction skimper! For real. Completely heated.)
  2. Mix all dry ingredients together in a large mixing bowl, so that’s your flour, starch or xanthan gum, baking powder and salt.
  3. Pour in the milk, egg, honey and coconut oil (and pre-mashed banana at this point if you opt for it). Mix until combined. As these are of the crepe variety, it's okay if the batter isn't left lumpy, as in American-style pancakes.
  4. Test a spoonful of batter in the pan (see below). If the heat is right, pour half of the batter in the pan and spread it thin with a spatula or by tilting the pan around in a circle (quickly!). After about 2 minutes, when the batter is full of bubbles and a dull ring is just around the very edge of the batter, flip the pancakes and cook for another 1.5 minutes. The pancakes should be golden on each side.
  5. Your pancakes are ready to be served! If you double or triple up the recipe for a larger breakfast to feed a hungry breakfast bunch, have your oven pre-heated to a low setting and place the pancakes on a rack or pan inside to keep them warm.
  6. For a sweet version, serve these up with fresh cream, blueberries, bananas, strawberries, chocolate chips, blackberries, peeled clementines or lemon juice. For a savory version, roll them up with any combination of ham, bacon, cheese, spinach, tomatoes, eggs or peanut butter. Get creative!
Notes
  1. Tip 1: high heat. When you read pancakes recipes that tell you to use ‘medium-high heat’, what they mean is about 5 out of 6, 8 out of 10 or something similar. Also, allow your pan to fully heat to that setting before pouring any batter in. That being said, you definitely don’t want it too hot, and whatever oil or fat you use to grease the pan (coconut oil, duh) will increase the heat when fully melted. So – make a little baby test pancake. Pour just a spoonful of batter into the pan. You need to hear a sizzle as soon as it hits, and it should start bubbling in about 1 minute without burning on the bottom. If each of these check, then you’re ready for take-off!
  2. Tip 2: Mix the batter well. Fluffy, thick American style pancakes should be made from a lumpy batter so as to keep the mix light and fluffy, but crepes are thin and meant to be a bit more dense.
  3. Tip 3: thin fat layer for softer crepes, thicker layer for a bit of crisp around the edges. If you make pancake batter like ours (with coconut oil), you really don’t need much greasing, as the coconut oil in the batter simultaneously serves as a great non-sticking aid. It’s not safe or good for the pan to heat it while it’s empty though, so you will need a bit of oil in there.
  4. Tip 4: bubbles. After about 2 minutes you should see large-ish bubbles forming in the surface of the batter. This PLUS the very very edges of your circular pancake densing up and losing their liquid batter state (it will look like a dull ring around the shiny batter) tell you that it’s time to flip the pancake.
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INgredients

All the ingredients you need!

Mixture

Mix it all together

Being Cooked

Fry in coconut oil :)

Flipping

Flip and enjoy :)

 

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