Description
Delicate and thin Swedish-style pancakes made gluten free with oat flour, perfect for a light breakfast or dessert. These crepe-like pancakes are soft, slightly sweet, and ideal with fruit or jam.
Ingredients
- 3 eggs (at room temperature)
- 1 tablespoon granulated sugar
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 7/8 cup certified gluten free oat flour
- Butter (for frying)
Instructions
- Blend the eggs, sugar, milk, salt, vanilla extract, and oat flour using a blender or immersion blender until smooth and lump-free. If mixing by hand, whisk thoroughly and stir well before each use.
- Heat a 9-inch skillet over medium heat and melt about 1 teaspoon of butter, tilting the pan to coat evenly.
- Pour 1/4 cup of batter into the pan and quickly swirl to spread it thinly across the surface.
- Cook for about 1 minute until the bottom is golden brown, then carefully flip and cook for another 30 seconds until set.
- Repeat with remaining batter, adding more butter as needed, and serve immediately with fruit sauce, jam, or preserves.
Notes
- Stir the batter between each pancake to maintain consistency.
- Use a nonstick skillet for best results and easy flipping.
- Serve with fresh berries, whipped cream, or maple syrup for variation.
- Store leftovers in the refrigerator for up to 2 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
