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 | Vegetarian Recipes With Rice Flour
2 cups almond milk
2 tablespoons cider vinegar
½ lemon, juiced
¾ cup rice flour
⅓ cup potato starch
¼ cup arrowroot flour
3 tablespoons tapioca flour
2 tablespoons coconut sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
3 tablespoons coconut oil, melted
2 eggs
Directions
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.
Use whatever type sugar you prefer.
An electric mixer can be used to mix batter if desired.
Info | Vegetarian Recipes With Rice Flour
prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
4
Yield:
4 servings
