Gluten Free Swedish Pancakes
Thin, tender gluten free pancakes with crispy edges. Perfect for breakfast or breakfast for dinner.
Servings: 8 Servings
Equipment
- 8" Non-stick skillet
Ingredients
Dry Ingredients:
- 1 cup gluten free flour (Note 1)
- 1 teaspoon sea salt
- 1 tablespoon white granulated sugar
Wet Ingredients:
- 4 large eggs
- 2 cups milk (Note 2)
- 3 tablespoons salted butter melted, divided
- Toppings: fresh berries, spreads, jams, syrups, or savory options.
Instructions
- Add the dry ingredients—gluten-free flour, salt, and sugar—to a large bowl and whisk. Set aside.
- In another large bowl, add the eggs. Whisk until foamy and light yellow. Add the milk and whisk in the milk. Set aside.
- Add the whisked egg mixture to the dry ingredients and whisk until combined. Pour 2 tablespoons of cooled, melted butter over the mixture and whisk.
- Allow the pancake batter to rest for ten minutes.
- Preheat an 8-inch non-stick skillet on medium heat. Add a small amount, 1 tablespoon, of butter to the pan and let it melt.
- Pour ¼ cup of the pancake batter into the pan. Pick up the pan and turn it around until the bottom is fully covered. Place the pan back on the heat.
- Once the edges of the pancake look dry, push them down and release them from the side of the pan. Cook for almost a minute or until there are air bubbles. Then flip. The first pancake is always a tester. Not enough color, turn up the heat.
- As soon as you see air bubbles, turn the pancake. Cook the other side of the pancake for a minute longer. Adjust your heat if the pancake cooked too fast or too slow.
- Serve the pancakes hot out of the pan or place them in an oven-safe dish and keep them in a warm oven (170 degrees F) until ready to serve.
- Serve pancakes with favorite toppings.
Notes
Note 1: Recipe was tested with Bob's Red Mill 1-to-1 gluten free flour. It will also work with all-purpose flour.
Note 2: Recipe was tested with 1% milk and unsweetened almond milk. Lactose-free milk would also work.
Storage Notes: Keep leftover pancakes covered and in the refrigerator for up to four days. Reheat using a skillet over low heat, and gently reheat the leftover pancake until warm. Freeze cooled leftover pancakes in a zip-top bag with a piece of parchment paper between pancakes. This will keep the pancakes from sticking and make them easy to remove one at a time.
Nutrition Information
Serving: 2 pancakesCalories: 79kcalCarbohydrates: 9gProtein: 4gFat: 4gSugar: 2g
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