Gluten Free Swedish Pancakes
3 eggs (150 g, weighed out of shell), at room temperature
1 tablespoon (12 g) granulated sugar
1 1/2 cups (12 fluid ounces) milk of choice (but not canned coconut milk as it’s too thick)
1/4 teaspoon salt
2 teaspoons pure vanilla extract
14 tablespoons (78 g) certified gluten free oat flour
Butter, for frying
Use an immersion blender or a blender to blend all the ingredients together until thoroughly combined and no lumps remain. You can also mix it by hand but make sure to stir the batter very well before pouring the batter into the pan.
Heat a 9″ skillet over medium heat and melt about 1 teaspoon of butter in the pan. Tilt the pan to cover the whole pan in butter. Pour 1/4 cup of batter into the pan. Very quickly tilt the pan to swirl the batter evenly all around the pan. Cook for about a minute or until the bottom is golden brown and then carefully flip it over and cook for about another 30 seconds or until cooked.
Serve immediately with fruit sauce, jam, or preserves.