Gluten Free Scandinavian Pancakes

We love pancakes, but most feel so heavy in the belly. So I came up with this scrumptious, gluten-free version of a Scandinavian crêpe-style pancake that is light in texture, yet has the comfort-food quality of a griddle cake. They can be made sweet or savory and are perfect for brunch, lunch, snacking or dessert. C’est si bon! -Adrienne 

Scandinavian Pancakes makes about 8 thin pancakes


  • 2 Tbls Butter (1oz), melted
  • 1 cup Milk, warmed 20 seconds in the microwave 
  • 2 lg Eggs, room temperature, slightly beaten
  • 1 tsp Vanilla Extract (omit if making savory pancakes)
  • Zest of 1 small Orange or Lemon (omit if making savory pancakes)
  • ½ cup Gluten-Free Oat Flour (2 oz)
  • 1 tsp Baking Powder
  • ½ tsp Sea Salt


  1. Whisk butter, warm milk, eggs, vanilla and zest (if using) together in a bowl.
  2. In a separate bowl combine oat flour, baking powder and salt then add the dry ingredients to the wet ingredients, whisking until a smooth, thin batter forms. Allow batter to rest while heating a lightly oiled griddle or nonstick pan over medium heat.
  3. Stir the batter, then pour ¼ cup quickly onto the hot griddle-it will spread in the pan like a thin crepe. Cook on the first side until bubbles appear on the top (2-3 minutes), then flip and cook on the other side until both sides are golden brown.
  4. Transfer pancakes to a baking tray and keep in a warm oven while preparing the remaining pancakes.
  5. Serve warm with your favorite toppings. Stack extra pancakes in between parchment paper and seal in a freezer bag. Will keep frozen several months. 


  • delicious as a rolled crêpe with fillings like yogurt, cottage or cream cheese and fresh fruit then topped with Blueberry Sauce, a dollop of sour cream or maple syrup for sweet pancakes. 
  • for a savory crêpe, try a creamy chicken and mushroom filling, for example, rolled then baked until hot and topped with melted cheese.


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