These gluten-free vanilla bean crepe cakes are the perfect mixture of pancakes and crepes. They will soon become your families favorite breakfast.
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Gluten-Free Vanilla Bean Crepe Cakes

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: crepe cake recipe, gluten free crepes, gluten free vanilla bean crepe cakes, vanilla bean crepe cakes
Servings: 12 servings
Calories: 81kcal
Author: Chandice Probst

Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 81kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 32mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Calcium: 13mg | Iron: 0.3mg