Gluten Free Swedish Pancakes

As a Swede, I was practically raised on Swedish Pancakes. I have made a healthier version of the classic using oat flour, for a gluten free pancake recipes!

They are thin, golden wonders. I love them, my kids love them and they would eat them every day if they could.

Growing up, my grandfather was responsible for making the pancakes for all the kids at our family get togethers. He would get up early and make Swedish pancakes for an entire army. He would let us eat as many as we wanted to and they would never run out, he even made enough for the adults to have some! Served with my grandmothers different varieties of homemade jam, this was heaven as a child. Strawberry Chia Jam, Cherry Chia Jam and Apple Pie Chia Jam go great with these Swedish 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.

I have added a little vanilla sugar and baking powder to this recipe. It is not in the classic recipe but it makes the pancakes a little fluffier and they taste even better with a hint of vanilla.

Ingredients you will need to make these gluten free pancake recipes:

• Eggs, I use organic
• Milk
• Oat flour, for gluten-free pancakes, make sure you use certified gluten-free oat flour
• Baking powder
• Vanilla paste or vanilla extract
• Butter
• Pinch of salt

Instructions:

1. Mix oat flour, baking powder and salt in a bowl. Add half the milk and whisk until the batter is smooth. Stir in the rest of the milk, eggs, vanilla paste and melted butter. If you have time allow the batter to rest and swell for about 10 minutes.
2. 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. Swirl the pan around to make sure everything is filled in. If you get batter on the side of the pan, gently push it down with a spatula before it sets.
3. Cook until golden browned on bottom and the top looks dry. Use a thin spatula to gently flip the pancake, cook the other side until golden brown.
4. Stir the batter often to prevent the flour from sinking to the bottom. Stack the cooked pancakes on a plate and lightly cover with a pice of foil to kep warm while the rest of the pancakes are cooking.
5. Serve with jam, yoghurt, fresh berries and a drizzle of maple syrup or honey if desired. Enjoy!

For more pancake recipes take a look at these: Blueberry Lemon Ricotta Pancakes, Vegan Apple Cinnamon Pancakes, Healthy Banana Oat Pancakes , Swedish Pancakes  and 3 Ingredient Chocolate Banana Pancakes.

For more breakfast recipes check out my Strawberry Banana Overnight Oats, Healthy Strawberry crumble bars (Vegan and Gluten free), Warm Chai Spiced Chia Pudding with Cinnamon Apples, Creamy Coconut and Banana Chia Pudding, Chocolate Chia Pudding

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Happy cooking!

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Oat Swedish Pancakes

As a Swede, I was practically raised on Swedish Pancakes. I have made a healthier version of the classic using oat flour, Oat Swedish Pancakes! They are thin, golden wonders. I love them, my kids love them and they would eat them every day if they could.

Servings: 4 servings

Ingredients

• 4 large eggs
• 600 ml milk
• 400 ml oat flour
• 3 teaspoon baking powder
• 1 teaspoon vanilla paste
• 1 tablespoon melted butter and more for frying
• pinch of salt

Instructions

1. Mix oat flour, baking powder and salt in a bowl. Stir in half the milk and whisk until the batter is smooth. Stir in the rest of the milk, eggs vanilla paste and melted butter. If you have time allow the batter to rest and swell for about 10 minutes.

2. 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. Swirl the pan around to make sure everything is filled in. If you get batter on the side of the pan, gently push it down with a spatula before it sets.

3. Cook until golden browned on bottom and the top looks dry. Use a thin spatula to gently flip the pancake, cook the other side until golden brown.

4. Stir the batter often to prevent the flour from sinking to the bottom. Stack the cooked pancakes on a plate and lightly cover with a pice of foil to kep warm while the rest of the pancakes are cooking.

5. Serve with jam, yoghurt, fresh berries and a drizzle of maple syrup or honey if desired.

   Enjoy!