Gluten Free Swedish Pancakes is a healthier version of the classic, using oat flour. They are thin, golden wonders, a true family favourite and my kids would eat them every day if they could!
As a Swede, I was practically raised on Swedish Pancakes. These are a healthier pancake, made gluten free by using oat flour, just like these Chocolate Oat Pancakes or these 3 Ingredient Chocolate Banana Pancakes.
Serve them alongside some healthy jam like one of these Strawberry Chia Jam, Cherry Chia Jam and Apple Pie Chia Jam. They all taste great with these oat flour pancakes.
Swedish pancakes are easy to make, even though frying them can take a little longer then American pancakes. But trust me, it is soooo worth it! Make a lot because you will need it, this recipe will feed 4 hungry kids and if you are lucky, you will have one or two left over for yourself. How many people this recipe serves, depends of course on how hungry you are! The recipe makes about 16 pancakes, depending on the size of your pan.
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Ingredients
These are the ingredients needed to make these gluten free pancake recipes. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Eggs, preferable organic
- Milk, use milk of choice, preferably full fat. For a dairy free pancake, use a dairy free milk.
- Oat flour, for gluten-free pancakes, make sure you use certified gluten-free oat flour
- Baking powder, makes the pancakes a little fluffier.
- Vanilla extract, a little vanilla is not in the classic Swedish pancake recipe, but I think they taste even better with a hint of vanilla.
- Butter, use salted or unsalted. For a dairy free pancake, use a dairy free butter.
- Salt, brings out the flavor in these gluten-free pancakes.
See recipe card for quantities.
Instructions:
- Stir together oat flour, baking powder and salt in a bowl. Whisk in half the milk and keep whisk until the batter is smooth. Stir in the rest of the milk, eggs vanilla and melted butter. If you have time, allow the batter to rest and swell for about 10 minutes and stir well before frying.
- Heat a nonstick pan over medium hight heat. Melt a little butter and pour the batter in a thin layer. You want just enough to cover the bottom of the pan (for a large pan ¼ cup or more as needed). Swirl the pan around to make sure the batter is evenly distributed in the pan. If you get batter on the side of the pan, gently push it down with a spatula before it sets.
- Fry the pancake until golden browned on bottom, and the top looks dry. Use a thin spatula to gently flip the pancake, fry the other side until golden brown.
- Stir the batter often to prevent the flour from sinking to the bottom. Stack the finished pancakes on a plate and lightly cover with a pice of foil to keep warm while the rest of the pancakes are cooking.
- Serve with jam, yoghurt, fresh berries and a drizzle of maple syrup or honey if desired.
What to serve with pancakes
- Jam – The classic is lingonberry jam, either store bought or try one of these homemade recipes: Strawberry Chia Jam, Cherry Chia Jam or Apple Pie Chia Jam. Another great option are these Roasted strawberries.
- Fresh fruit or berries – always a great option! Try strawberries, blueberries or raspberries.
- Whipped cream – Tastes great paired with the jam and or fresh fruit and berries.
- Syrup – Not a traditional topping for Swedish pancakes but some maple syrup tastes great!
- Frozen berries – A great option is fresh berries aren’t in season.
- Powdered sugar – a little dusting gives a wonderful sweetness to this easy swedish pancake recipe.
Substitutions and Variations
- Dairy free – to make gluten free dairy-free Swedish pancakes, use a plant based milk and butter of choice.
- Gluten-free – Oats are naturally gluten-free, but for gluten intolerance, make sure to use certified gluten free oat flour, since it can contain traces of gluten.
- Sugar – for a sweeter pancake, add 1 tablespoon of sugar to the pancake batter.
Make your own oat flour
This is super easy to do and budget friendly too. Place rolled oats (use certified gluten-free oats if needed) in a food processor or high-speed blender. Blend until it has a fine flour consistency, scraping down the sides as needed. That’s it, now you have homemade oat flour. Store the oat flour in an airtight container and use in other recipes as well, like these Banana blueberry oatmeal muffins or these gluten free Oat Flour Chocolate Chip Cookies.
How to store pancakes
If you have leftover Swedish pancakes, let the pancakes cool down to room temperature. Store the pancakes in an airtight container and store in the fridge for up to 3-4 days.
You can also freeze pancakes in an airtight container or ziplock bag for up to 3 months.
Pancake recipes
Gluten free breakfast recipes
They are thin, crepe like pancakes normally topped with jam, especially lingonberry jam.
Gluten Free Swedish Pancakes is a healthier version of the classic, using oat flour. They are thin, golden wonders, a true family favourite and my kids would eat them every day if they could!
- 4 large eggs
- 2 ½ cups (600 ml) milk
- 1 ¾ cups (180g, 400 ml) oat flour
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon melted butter, and more for frying
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Stir together oat flour, baking powder and salt in a bowl. Whisk in half the milk and keep whisk until the batter is smooth. Stir in the rest of the milk, eggs vanilla and melted butter. If you have time, allow the batter to rest and swell for about 10 minutes and stir well before frying.
-
Heat a nonstick pan over medium hight heat. Melt a little butter and pour the batter in a thin layer. You want just enough to cover the bottom of the pan (for a large pan ¼ cup or more as needed). Swirl the pan around to make sure the batter is evenly distributed in the pan. If you get batter on the side of the pan, gently push it down with a spatula before it sets.
-
Fry the pancake until golden browned on bottom, and the top looks dry. Use a thin spatula to gently flip the pancake, fry the other side until golden brown.
-
Stir the batter often to prevent the flour from sinking to the bottom. Stack the finished pancakes on a plate and lightly cover with a pice of foil to keep warm while the rest of the pancakes are cooking.
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Serve with jam, yoghurt, fresh berries and a drizzle of maple syrup or honey if desired.
The recipe makes about 16 pancakes, depending on the size of your pan.
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