Gluten-free Swedish pancakes

This recipe is for making gluten-free Swedish and Finnish-style thin, flat, crepe-like pancakes. They can be served both sweet and savory. These pancakes are made from ingredients you can find in your cupboard, so you don´t need a gluten-free mix for these.

These are a great dessert, snack, or weekend breakfast. Great for those friends with food allergies. I like to use plant milk in the batter. Tastes just as good.

The difference between Swedish pancakes and french crepes is, for example, the color. These are fried to have more color and preferably in butter which gives extra taste and a nice lace pattern to the pancakes.

The ones in the picture are quite light since I don't like to have them too dark, a taste preference.

Ingredients

• Milk. You can do milk-free pancakes by replacing regular milk with a plant-based one.
• Eggs. Eggs help these pancakes hold together. If you need to make egg-free ones use 2 teaspoon of psyllium mixed in milk instead. Or you can just add more flour instead of any replacement.
• Oats. Use big or small rolled oats or ready-oat flour. Make sure it says gluten-free on the oat package.
• Potato starch. You can use cornstarch also.
• Sugar. You can replace sugar with maple syrup, stevia, or honey.
• Salt.
• Other. For sweet pancakes, add 1 teaspoon of vanilla sugar, ½ teaspoon cardamom, and/or cinnamon.

What to serve with gluten-free Swedish crepes?

• Whipped cream
• Strawberry jam
• Fresh berries

These are the most traditional things to serve.

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Other things that taste great with these are:

• Nutella
• Peanut butter
• Maple syrup
• Cinnamon sugar
• Sliced banana or mango
• Other berry jams
• Cloudberries with cream
• Condensed milk
• Fat yogurt, honey, and roasted nuts

Decorate with some icing sugar if you want to be fancy.

You can also make these as savory ones by leaving out the sugar from the batter and filling them with taco mince, pulled oats, or chicken. Avocado, sour cream, and onion pair well with these fillings.

How to make these?

• Blend the rolled oat to flour in a high-speed blender. You can use large or small rolled oats.
• Pour the rolled oats into a bowl and add the starch, sugar, and salt. Add also other flavors if you like to.
• Break the eggs in a large bowl, and whisk half of the milk with the eggs.
• Combine the flour mix with the egg-milk mixture and give it a whisk.
• Add the rest of the milk.
• Let the batter rest for 5-10 minutes. It can rest for longer also. If you added baking powder, it is good to fry guite quickly.
• Heat your pan to above medium heat. Add some butter (½ tsp) to the pan and spread it evenly with a silicone spatula.
• Remember to stir your batter every time before you pour some on the pan since the oats sink to the bottom.
• Put ¼ cup of batter on the heated and buttered pan. Give it a whirl so it spreads out evenly on the pan. Reduce the heat if you need to. Medium heat for the rest of the pancakes is usually a good temperature.
• Turn when it has some color and is set on the surface. Remember, the first one never turns out great.

Tips and tricks

• Make sure you have heated your pan quite hot at first, then lower the temperature, otherwise, your first pancake will be pale and take forever to cook.
• An 8-10 inch pan works great for these pancakes, but you can also make these as small 3 inch ones in a pancake pan.
• If you replace eggs with psyllium, don´t blend the batter, it becomes slimy since it has so much soluble fiber from oats, and psyllium is also a soluble fiber. Great for your health, but not for consistency.

Check also the recipe for Swedish oat pancakes. Those are made just with oat flour.

Other Scandinavian pancake recipes you might be interested in:

• Carrot pancakes
• Spinach pancakes
• Finnish pancakes
• Regular Swedish pancakes