Gluten-Free Crepes

Crepes for breakfast may seem like a treat! Our wholesome version is as easy as it is good for you and who knows, this may even become a kitchen staple! 

Serves: 2

Why It's Good For You 

Coconut flour is ground up coconut meat after it has been pressed for coconut milk. It is a much more absorbent flour and higher in fiber than almond flour. Coconut flour recipes tend to call for very little amounts of the flour and a high amount of moisture, typically in the form of eggs. It's so good at absorbing liquid because it is extremely high in inulin fiber. Arrowroot is one of the easiest starches for the body to digest and beneficial for sensitive digestive systems. It works excellently in gluten free baking. 

These crepes are a delicious, gluten-free alternative to traditional wheat crepes. You can experiment with sweet and savory fillings.


(use organic ingredients where possible)

  • 3 tbsp coconut flour
  • ¾ cup tapioca or arrowroot flour
  • 1 cup milk (coconut or almond) 
  • 2 eggs


  • ½ cup blueberries
  • 1 tbsp maple syrup
  • 2 tbsp natural yogurt


  1. In a bowl, whisk together the eggs, milk, tapioca/arrowroot flour and coconut flour.
  2. In a frying pan on medium heat, add coconut oil or butter.
  3. Pour ¼ cup of the crepe mixture into the pan and tilt the pan with a circular motion so that the batter coats the surface evenly.
  4. Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, flip and cook the other side.
  5. Serve with fresh or frozen blueberries, maple syrup and yogurt (coconut or organic dairy).


  • If you feel like you had enough after 2 pancakes, you can fry up the rest of the pancake batter and save in the fridge for when you get hungry or you can store the batter in the freezer for another day.
  • If you are using the vegan plan of the 21-Day program, please use a flax egg recipe or preferred vegan alternative.


  • To replace one large egg, finely grind 1 tablespoon of flax seeds in a spice grinder. Place in a small bowl and stir in 3 tablespoons of water. Allow to sit for 30 minutes before using in a recipe.
Featuring: James Colquhoun
Audio Languages: English
Subtitles: English