Brunch? Dinner? We got you covered with this Swedish GF pancake recipe! Yummy and Easy!đ
Scroll down to check out the best gluten-free Swedish pancake recipe we have ever tried!
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Hands down the best GF Swedish pancakes ever!
I'm so excited to share this recipe with you. We came across this base recipe from GF on a Shoestring that we modified slightly. We were all blown away. We made savory mushroom-stuffed crepe-style pancakes and also served some sweet. Our oldest daughter made a fantastic pecan chocolate butter to go with them along with a homemade organic blueberry sauce. Sprinkle some coconut sugar on top, and wow: At dinner, our youngest exclaimed "What? They are gluten-free? They taste just like the real ones our Swedish friends make!" I think that settles it. You've got to try them. And if you don't try to make them too thin, they are actually super easy to make and stay together well. You can substitute the butter for vegan butter, but we are not sure if an egg replacement would work to make them vegan. If you successfully make vegan GF pancakes based on this recipe, please let us know what you used. For the best result, make the batter an hour before frying the pancakes (or let the batter stand overnight in the refrigerator).
What is the difference between a Swedish pancake and an American pancake?
Swedish pancakes are lighter and thinner by using less flour, more eggs, and butter. American pancakes have more flour than milk and use a leavening agent like baking soda or baking powder.
Ingredients
make about 10 pancakes
160 grams white rice flour
55 grams potato starch
30 grams tapioca starch
Πteaspoon kosher salt
3 large eggs at room temperature, beaten
2 tablespoons (30 g) unsalted butter melted and cooled (vegan butter works well)
2 cups oat milk or regular milk
Instructions to make the pancakes
1. In a large bowl, place the rice flour, potato starch, tapioca starch, and salt and whisk to combine well.
2. In a separate, small bowl, place the eggs, melted butter, and oat milk, and whisk to combine well.
3. Create a well in the center of the flour mix and pour in the wet ingredients. Whisk until very well combined.
4. For best results cover the bowl and let stand for at least one hour or overnight in refrigerator. Before using the batter, whisk until smooth, and allow it to come to room temperature. The batter should be about the consistency of half and half (thicker than milk, thinner than heavy cream).
5. Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned 9 inch cast iron skillet) over medium heat for 2 minutes. Grease it lightly with cooking oil.
6. Holding the warm skillet just above the flame, carefully pour a little less than a cup of batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan.
7. If you use a cast iron skillet, grease lightly between each pancake.
8. Cook over medium heat until the edges and underside of the crĂȘpe are lightly golden brown (about 90 seconds). With a wide spatula, turn the crĂȘpe over and cook until the other side is lightly golden brown (about another 30 seconds). Slide the crĂȘpe out of the skillet onto a plate.
9. Repeat with the remaining batter stacking the crepes on top of each other.
Want to make sweet pancakes? Add some agave syrup (about 2 tsp) and coconut sugar (about 1 tsp) to the batter! Or simply make them all savory and sprinkle the pancakes with sugar later.
Savory Mushroom stuffed pancakes
We happened to have a bunch of mushrooms at home so we sauteed them along with an onion and some garlic. You can add whatever you fancy like spinach or chopped tomatoes with herbs. Season with salt and pepper and then fill the crepes (you can also add some cheese to the filling). Put some filling on one side of the pancake and then fold the sides before rolling the pancakes. Sprinkle some cheese over and place in oven until cheese melts (if dairy free, omit the cheese). Serve with some salad and/or green beans.
Naomi's Sweet Pancakes
These pancakes are so good that you can just serve them as is with some organic coconut sugar. Or try them with Naomi's blueberry sauce and pecan chocolate butter!
Blueberry sauce: Put organic blueberries and add about a tablespoon of water in a small saucepan. Heat on low heat for 5-10 minutes. Let cool before serving.
Pecan chocolate butter: Take your favorite butter (vegan works great) and add chopped pecans, coconut sugar, and cocoa powder. Mix well. Naomi made a few tablespoons but we all would have eaten more!
Enjoy!
