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Gluten-Free Crepes or Pancakes

L A Brown

"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
Original recipe yields 4 servings

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  • Prep

  • Cook

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  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.

Nutrition Facts

Per Serving: 384 calories; 14.8 g fat; 57.7 g carbohydrates; 5.6 g protein; 93 mg cholesterol; 764 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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...

Followed the recipe as written and the pancakes were nice and fluffy and I couldn't tell they were gluten free.

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

followed recipe to the t & they were great. be careful when flipping 1st time -- wait til fully cooked on underside so crepe won't tear (very delicate). let them cool a wee bit and serve with ...