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.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

In a mixing bowl, whisk together the rice flour, tapioca starch, and salt until evenly combined.

Step 3

In a separate bowl or large measuring cup, combine the almond milk, maple syrup, vegetable oil, vanilla extract, and the prepared flax egg.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm while you repeat with the remaining batter.

Step 9

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

Serving size	(634.7g)

Amount per serving	% Daily Value*
Calories	1015.3

Total Fat 36.3g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 848.8mg	0%
Total Carbohydrate 157.1g	0%
Dietary Fiber 6.7g	0%
Total Sugars 14.3g
Protein 15.2g	0%

Vitamin D 150.0IU	0%
Calcium 710.0mg	0%
Iron 2.8mg	0%
Potassium 406.8mg	0%

*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.

Source of Calories

Fat: 32.2%

Protein: 6.0%

Carbs: 61.9%