Gluten-Free Paper-Thin Pancakes

I’m a thin crust veggie pizza girl. I like light and delicate. I like things in bite-size and mini. And with options. Which is why this new pancake recipe for crepe-like pancakes (you can easy stuff them with coconut cream and fruit, or savory grilled/roasted veggies) is my new BFF. You can make these little friends in miniature for blinis or large for crepes. Sweet for breakfast or savory for lunch and dinner.

Large glass bowl
Large skillet

Try to buy everything organic. Here’s why.
1/2 cup gluten-free oat flour
1/2 cup brown rice flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 cup macadamia nuts (not soaked)
1 cup cashews, soaked 2 hours
1 cup pure water
1/8 tsp fine ground sea salt
Unrefined virgin coconut oil for cooking
1 tsp vanilla extract*
1/8 tsp ground cardamom*
1 tbsp orange zest*
1/2 cup fresh squeezed orange juice*

*If you are using these pancakes for a savory dish, simply replace 1/2 cup orange juice with 1/2 cup water and leave out vanilla, zest and maybe cardamom (although cardamom is probably nice with the veggies, so try it with).

Let’s get started.
In a large glass bowl…

Gluten-Free Dairy-Free Paper Thin Pancakes

… sift together oat flour, brown rice flour, baking soda, baking powder, salt and cardamom.

Gluten-Free Dairy-Free Paper Thin Pancakes

In the blender, mix cashews, macadamia nuts, zest, juice, water and vanilla until smooth and milky.

Add to dry ingredients…

Gluten-Free Dairy-Free Paper Thin Pancakes

…  and whisk until mixed.

Gluten-Free Dairy-Free Paper Thin Pancakes

Warm skillet to medium to medium-high and place a tsp of coconut oil in pan. Test the heat of the skillet. Run your fingers under the faucet and flick some water into pan—you should hear a sizzle. No sizzle? Heat up the pan a bit more until you hear it.

Pour some batter into your skillet and cook until top dries out and you see bubbles.

Gluten-Free Dairy-Free Paper Thin Pancakes

Then flip!

Gluten-Free Dairy-Free Paper Thin Pancakes

Cook a few minutes on this side and serve warm.

Gluten-Free Dairy-Free Paper Thin Pancakes

Make a whipped cream for your pancakes/crepes using the frosting from the Cocoa Beet Cupcakes recipe. Heaven, people. Heaven.

Cocoa Kale & Beet Cupcakes

Store leftover pancakes in the fridge in an airtight glass container for up to one week. They are also delicious cold, eaten as snacks.

Now I want to hear from YU. Are you a syrup, berries or whipped cream pancake-topper type? Tell us with a comment below!

Read the comments or add yours.

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  1. Hi There! I so want to try these hot cakes…but I’m wondering how you think they would turn out subbing the brown rice flour with something else? I’m just too sensitive to rice to do it on a regular basis. I’d love to have your opinion, and thanks for an awesome site!! I refer my clients here often for info and recipes when changing up their diets.

    • Heather Crosby

      Hi Candice, thanks so much for the feedback and for sharing YU with your clients 🙂 I would try subbing sorghum, oat, all purpose gluten-free or garbanzo flour. You could also try this Almond Crunch Pancakes recipe or my Buckwheat Blender Pancakes, too. Let me know how it works out!

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