Who wants gluten-free vanilla bean crepe cakes for breakfast? I know our family does!These gluten-free vanilla bean crepe cakes are the perfect combination of pancake and crepe.
I had to create these gluten-free vanilla bean crepe cakes because deciding between pancakes and crepes is one of my hardest breakfast decisions. If you’re like me, you love the visual appeal of a short stack as well as how easy they are to make.
However, crepes have that delicious eggy texture with golden crisp edges that you just can’t get enough of. I’m so excited to combine the best of both worlds in these delicious gluten-free vanilla bean crepe cakes.
This recipe came as a morph from my moms delicious paper thin crepe recipe from our cookbook, Gluten-Free on a Budget. She’s also the fantastic creator of these gluten-free raspberry toaster pastries. I grew up having hot breakfast nearly every day of my life. My mom wasn’t a cereal kind of mom and to this day I’m thankful.
These oatmeal pancakes with buttermilk syrup are a family favorite that we make every summer in huge batches at Lake Powell. If you’re more of a classic pancake fan, these gluten-free multigrain make-ahead pancake mix from Erin at Meaningful Eats will definitely please your palate.
And speaking of palate, my friend Chrystal from Gluten-Free Palate has a yummy gluten-free pancake mix.
I love that these gluten-free vanilla bean crepe cakes feature one of my favorite drinks ever, Dry Sparkling soda. They come in a huge variety of flavors including lavender, watermelon and Fuji apple but I decided to use the vanilla bean variety for this recipe.
I just think vanilla is such a mild sweet flavor that’s perfect for any breakfast. It can also be paired so well with fresh whipped cream and a variety of fruits. So whether you choose to keep it simple with syrup and butter or top them with toasted pecans and fresh berries, we hope you enjoy these delicious cakes as much as we do.
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Gluten-Free Vanilla Bean Crepe Cakes
- 2 tsp. butter
- 2 T brown rice flour
- 2 T coconut flour
- 2 T tapioca starch
- 1 T sorghum flour
- 1 T potato starch
- 1/2 tsp. gelatin
- 1/4 tsp. xanthan gum
- 1 T sugar
- 1/2 C heavy whipping cream
- 1/2 Dry Sparkling vanilla bean soda
- 3 eggs
- 1/2 vanilla bean pod scraped
- Combine all ingredients until smooth but not over whipped
- Grill on a griddle until golden and edges are crispy
- Make a crepe cake short stack and enjoy
If you like this post, be sure to check out these other delicious breakfasts…
*Thanks to Dry Sparkling for sponsoring this post. I was provided with monetary and product compensation. All opinions are my own.