Gluten-Free Crepes Or Pancakes

• 2 cups almond milk
• 2 tablespoons cider vinegar
• 1/2 lemon, juiced
• 3/4 cup rice flour
• 1/3 cup potato starch
• 1/4 cup arrowroot flour
• 3 tablespoons tapioca flour
• 2 tablespoons coconut sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 3 tablespoons coconut oil, melted
• 2 eggs

1. Whisk almond milk, vinegar, and lemon juice together in a bowl; set aside for 10 minutes.
2. 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.
3. Whisk milk mixture into flour mixture until batter is thoroughly mixed.
4. 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.

almond milk, cider vinegar, lemon, rice flour, potato starch, arrowroot flour, tapioca flour, coconut sugar, baking powder, baking soda, xanthan gum, salt, coconut oil, eggs

Taken from www.allrecipes.com/recipe/236385/gluten-free-crepes-or-pancakes/ (may not work)