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+ servings
pancake on plate with berries.

Swedish gluten-free pancakes

An easy and cheap pancake recipe made of pantry staples.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine Finnish, Scandinavian, Swedish
Servings 6
Calories 205 kcal

Equipment

  • 8-10 inch non stick pan
  • High-peed blender

Ingredients
  

  • 1 cup rolled oats 2,4 dl
  • 1 cup potato or corn starch 2,4 dl
  • 1,5 cups milk or plant-milk 3,6 dl
  • 2 eggs
  • 1 tablespoon sugar
  • ½ teaspoon salt

Instructions
 

  • Blend the rolled oat to flour in a high speed blender.
  • Mix the dry ingredients in a bowl.
  • Break the eggs in a large bowl, 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.
  • Heat up your pan to above medium heat. Add some butter (½ tsp) on 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.
  • Pour ¼ cup of batter on the heated and buttered pan. Give it a whirl so it spreads out evenly on the pan.
  • Turn when the pancake has some color and is set on the surface.

Notes

Add 1 teaspoon of baking powder to the batter if you want a slight fluffiness. 
For added flavor add 1 teaspoon vanilla sugar, ½ teaspoon of cinnamon, and cardamom powder. Serve with whipped cream, berries, or jam. 
This amount makes around 6-7, 8-inch pancakes. (20cm)

Nutrition

Calories: 205kcalCarbohydrates: 35.5gProtein: 5.6gFat: 4gFiber: 2.4g
Keyword gluten free, vegetarian
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