Gluten-Free Crepes or Pancakes

Whisk almond milk vinegar and lemon juice together in a bowl; set aside for 10 minutes.

Mix rice flour potato starch arrowroot flour tapioca flour coconut sugar baking powder baking soda xanthan gum and salt together in a bowl. Stir coconut oil into flour mixture using a fork until evenly combined. Stir eggs into flour mixture.

Whisk milk mixture into flour mixture until batter is thoroughly mixed.

Heat a lightly oiled skillet or large pan over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown 2 to 3 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown 2 to 3 minutes. Repeat with remaining batter.