Best 6 Rice Flour Crepes Pancakes Gluten Dairy And Egg Free Recipes
Indulge in a delectable journey of flavors with our curated collection of rice flour crepes and pancakes recipes, crafted to cater to various dietary preferences. Gluten-free, dairy-free, and egg-free, these recipes unlock a world of culinary possibilities for those seeking alternative dietary options or simply exploring new taste horizons. Prepared with wholesome rice flour, these crepes and pancakes boast a unique texture and delicate flavor, making them perfect for breakfast, lunch, dinner, or a delightful snack. From classic crepes filled with sweet or savory fillings to fluffy pancakes topped with fresh fruits or decadent sauces, this article presents a diverse range of recipes that are both delicious and accommodating to dietary restrictions.
Here are our top 6 tried and tested recipes!
GLUTEN-FREE VEGAN PANCAKES
Looking for a gluten-free pancakes recipe that is also free from dairy and eggs? Your allergies don't have to hold you back from gloriously fluffy pancakes!
Provided by MOMables.com
Number Of Ingredients 9
Steps:
- Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
- In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
- In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
- On your griddle, begin to cook the pancakes, using about 1/4 cup of the batter for each one.
- Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.
Nutrition Facts : ServingSize 3 pancakes, Calories 208 calories, Sugar 10.8g, Sodium 178.1mg, Fat 1.2g, SaturatedFat 0.1g, Carbohydrate 45.7g, Fiber 2.7g, Protein 4.6g, Cholesterol 1.2mg
GLUTEN FREE RICE FLOUR CRêPES
With fewer fats and calories, this rice flour crepes recipe is also gluten-free and dairy-free, perfect with sweet or savoury fillings. Ready in 20 min!
Provided by Foodaciously
Categories Desserts
Time 25m
Number Of Ingredients 5
Steps:
- Mix the rice flour with salt. In a separate bowl, whisk the eggs with oat milk. Fold the beaten eggs into the flour a few ladles at a time to prevent lumps. Incorporate the vegetable oil into the batter and whisk well until smooth.
- Pour one ladle of batter into a crepe pan or a non-stick frying pan. Tilt the pan to spread the batter over the surface. Cook for 1 to 3 minutes.
- Flip the crepe over and cook for 1 further minute until golden. Serve warm with Greek yoghurt and fresh strawberries or your favourite fillings.
Nutrition Facts : Calories 138 calories, Carbohydrate 20 calories, Fat 5 grams, Fiber 1 grams, Protein 4 grams, SaturatedFat 1 grams, Sugar 2 grams, UnsaturatedFat 4 grams
RICE FLOUR PANCAKES (3-INGREDIENTS)
This 3-Ingredient Rice Flour Pancakes recipe is gluten-free, vegan, and perfect for an allergy-friendly breakfast. Serve them with syrup and berries or your favorite toppings.
Provided by Carrie Forrest, MPH in Nutrition
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Combine the rice flour, plant-based milk, and banana in the base of a high-speed blender.
- Blend on high for 20-30 seconds, or until the mixture is completely combined and creamy.
- Heat a large nonstick skillet or griddle over medium heat. After the skillet has heated for a few minutes, pour the batter into 4 pancake shapes on the hot surface.
- Let the pancakes cook for about 3 minutes, and then use a spatula to flip each pancake over.
- Cook the pancakes for another 3 minutes, or until both sides are a golden brown.
- Repeat the process until you have used up all of the batter.
- Serve hot, with your choice of pancake toppings.
Nutrition Facts : Calories 207 calories, Sugar 7.3 g, Sodium 47.1 mg, Fat 1.5 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 45.5 g, Fiber 2.5 g, Protein 3.4 g, Cholesterol 0 mg
EASY VEGAN CREPES
Practice your flip and try our easy vegan crepe recipe. These super simple vegan pancakes use a few basic swaps to create a stack of sweet or savoury crepes
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 6 small pancakes
Number Of Ingredients 5
Steps:
- Put the flour in a bowl and make a well in the centre. Pour in the Orgran egg replacer and a quarter of the milk.
- Use an electric whisk to thoroughly combine the mixture, then beat in another quarter of the milk. Once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a splash of oil. When hot pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer.
- Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more oil to the frying pan as necessary.
- Serve with an orange wedge and a drizzle of agave syrup or filling of your choice. This mixture keeps for a few days if you store it covered in the fridge. Give it a good whisk before using.
Nutrition Facts : Calories 108 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16.2 grams carbohydrates, Sugar 0.7 grams sugar, Fiber 0.2 grams fiber, Protein 3.6 grams protein
RICE FLOUR CREPES
Found this recipe on line while having a late night craving! Tried them the next day - and I was not disapointed! I no longer have to just drool over Nalesniki at family holiday brunches! I just made these (double recipe) and used the crepes as noodles for GF Lasagna - fingers crossed this works!
Provided by ukichix
Categories Breakfast
Time 50m
Yield 10-12 crepes
Number Of Ingredients 5
Steps:
- In a medium sized mixing bowl, beat together all ingredients until smooth.
- Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet.
- Turn skillet to thinly, evenly distribute batter in a circle.
- Cook about 30 seconds per side.
- (I only cooked one side, then used filling for Polish Nalesniki #48360 with a pinch of nutmeg and then a touch of cream in pan when baking).
Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 1.2, Cholesterol 40.6, Sodium 97.6, Carbohydrate 13.9, Fiber 0.4, Sugar 0.1, Protein 3
GLUTEN-FREE PANCAKES
Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 6 small pancakes
Number Of Ingredients 4
Steps:
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Use a good quality rice flour. Not all rice flours are created equal. Look for a flour that is finely milled and has a light, neutral flavor.
- Make sure your batter is thin enough. The batter should be thin enough to easily pour from a spoon, but not so thin that it's runny. If your batter is too thick, add a little more milk or water until it reaches the desired consistency.
- Don't overcook your crepes. Crepes should be cooked until they are just set, but not browned. If you overcook them, they will become tough and chewy.
- Serve your crepes immediately. Crepes are best served fresh out of the pan. If you need to store them, place them in a single layer in an airtight container and refrigerate for up to 3 days. To reheat, simply warm them in a skillet over low heat until heated through.
Conclusion:
Rice flour crepes are a delicious and versatile gluten-free, dairy-free, and egg-free option for breakfast, lunch, or dinner. They can be filled with a variety of sweet or savory ingredients, and they can also be used to make wraps or rolls. With a little practice, you'll be able to make perfect rice flour crepes every time.
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