An easy and tasty breakfast…gluten free 🙂
1 1/2 cups rice flour
1 tablespoon sucanat sugar, agave syrup or pure maple syrup
1 teaspoon baking powder
1/2 teaspoon salt
2 cups water, milk or milk substitute
1/2 teaspoon vanilla extract
In a large bowl, sift together flour, baking powder and salt. Stir in the remaining ingredients.Mix until smooth. Let mixture rest for 15 minutes.
Brush a non-stick frying pan with oil and heat to medium high heat.
Pour or scoop the batter onto
the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Roll up and keep covered until all other crepes are cooked.
Serve with fresh blueberries, toasted almonds and maple syrup (optional).