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
- Whisk butter, warm milk, eggs, vanilla and zest (if using) together in a bowl.
- 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.
- 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.
- Transfer pancakes to a baking tray and keep in a warm oven while preparing the remaining pancakes.
- 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.