Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free

“This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It's been a while since I made these-so I'm guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency”

Ingredients Nutrition


  1. Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
  2. Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
  3. Repeat until the batter has all been used.
  4. Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.

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