GF 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.  ~Adrienne 

Makes about 8 thin pancakes

Ingredients

• 2 tablespoons Butter (1oz), melted
• 1 cup Milk, warmed 20 seconds in the microwave 
• 2 lg Eggs, room temperature, slightly beaten
• 1 teaspoon 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 teaspoon Baking Powder
• ½ teaspoon Sea Salt

Directions

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. 

Notes

• Delicious as rolled crêpes with fillings like yogurt, cottage or cream cheese and fresh fruit then topped with our simply delicious Blueberry Sauce, and a dollop of sour cream or maple syrup for sweet pancakes. 
• For savory crêpes, try a creamy chicken or mushroom filling; fill & roll, tuck them into a lightly greased casserole dish, top with shredded cheese, then bake until center of crêpes are hot and cheese is melted .