Gluten Free Swedish Pancakes | Homemade Thin Swedish Crepes
Make these gluten free Swedish pancakes for breakfast this weekend. Also known as Swedish crepes, these thin pancakes are perfect for topping with fresh fruit.
Yield: 9 pancakes
Equipment
- Blender
Ingredients
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 1 tablespoon (12 g) granulated sugar
- 1 ½ cups (12 fluid ounces) milk
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- ⅞ cup (78 g) certified gluten free oat flour
- Butter for frying
Instructions
- 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.
Notes
Recipe originally published in 2016. In 2022, lots of new text resources added to ensure your success.