Rice Flour Crepes Pancakes Gluten Dairy and Egg Free
Delight in the simplicity of these Rice Flour Crepes Pancakes—an effortless, gluten-free, dairy-free, and egg-free recipe perfect for breakfast or brunch. Made with wholesome ingredients like rice flour, tapioca starch, and a flaxseed "egg," these crepes have a delicate, tender texture and a subtle sweetness, thanks to a touch of maple syrup and vanilla. The batter whisks together in minutes and cooks up beautifully thin and golden on a non-stick skillet. Serve them warm with your favorite plant-based toppings, from fresh fruit to nut butter, for a light yet satisfying meal. Ideal for those seeking allergen-friendly, vegan comfort foods that don’t sacrifice flavor or versatility.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rice flour
- 2 tablespoons Tapioca starch
- 1 tablespoon Ground flaxseed
- 3 tablespoons Water (for flax egg)
- 1.5 cups Unsweetened almond milk (or dairy-free milk of choice)
- 1 tablespoon Maple syrup
- 2 tablespoons Vegetable oil (e.g., avocado, coconut, or olive oil)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
In a small bowl, combine the ground flaxseed and water to create a flax egg substitute. Stir well and set aside for 5 minutes to thicken.
In a mixing bowl, whisk together the rice flour, tapioca starch, and salt until evenly combined.
In a separate bowl or large measuring cup, combine the almond milk, maple syrup, vegetable oil, vanilla extract, and the prepared flax egg.
Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. The consistency should be thin, similar to traditional crepe batter. If it is too thick, add a tablespoon of almond milk at a time until desired consistency is reached.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of oil or non-stick spray.
Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even layer.
Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Gently flip the crepe using a spatula and cook for an additional 1-2 minutes.
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm while you repeat with the remaining batter.
Serve the crepes warm with your favorite fillings or toppings, such as fresh fruit, dairy-free yogurt, nut butter, or a drizzle of maple syrup.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.3 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 710 mg | 55% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
