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

Total Time
Prep 10 mins
Cook 30 mins

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.


Most Helpful

Super tasty! I used brown rice flour and they came out great.

readergirl June 15, 2011

These pancakes were appreciated by my 7-yr old daughter who was recently restricted from wheat products. I had a bit extra rice flour in the bag, so my recipe included 1 1/3 c rice flour, 2.5 tbsp cornstarch, 2 tbsp agave nectar, 1 tsp salt, and one can of coconut milk (I omitted the water). It makes 12 lovely 1/4 cup pankcakes. Thanks for the recipe!

tamrabrouwer August 17, 2009

I tried this for the crepes and it came out great! I had a family recipe from my grandmother that I have used for years but I recently found out I can't have gluten. These are a little thicker but the taste difference between the two recipes were nominal. The coconut milk gives them a nice subtle flavor. I made mine with the Asain flour and it wasn't gritty.

dlz March 08, 2009

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