Have you ever eaten at IHOP? Before we had kids, we used to go to IHOP on the weekends with friends and eat brunch, then head over to the tennis courts for an afternoon of fun. Looking back, it’s hard to imagine how much free time we had.
One of my favorite things to order were the crepes or Swedish pancakes. A few months ago when we were away on vacation, we stopped at an IHOP for breakfast and I ordered those crepes with strawberries on top. Let’s just say that sometimes good memories should just be left alone. Although the crepes were good, the strawberry topping wasn’t at all what I remembered it to be.
So, when my youngest son was on Spring break last week, I made these Gluten-Free Swedish Pancakes for breakfast twice. They’re tender, delicate and eggy.
The best way I found to fold the pancakes over was to loosen the pancake with a spatula, then use my fingers to grab the edges of the pancake and fold it over. It’s a little tricky and you need to be careful not to burn your fingers, but after some practice, I was able to get them folded nicely with no problem. I took these photos with my phone during the cooking process.
You could also just flip the pan over after the pancake is done and roll it up like a cigar if you don’t want to risk burning your fingers. I shared these on Instagram the first time I made these.
Fresh berries and a drizzle of honey or maple syrup are all you need to finish these Swedish pancakes off.
Gluten-Free Swedish Pancakes Recipe
- 2 eggs
- 1 cup organic milk
- 1/4 cup gluten-free oat flour
- 1 teaspoon organic sugar
- a dash of salt
- 1 tablespoon unsalted organic butter melted
- 1 teaspoon vanilla
- additional butter for greasing the pan
- fresh strawberries sliced
Whisk eggs in a medium bowl. Add milk, oat flour, sugar, salt, melted butter and vanilla; mix well.
Heat a small non-stick skillet (I used a 7" skillet) over medium heat. Pour 1/4 cup batter into pan and swirl pan around to cover bottom of pan evenly with batter. Once you see bubbles form and the batter starts to dry up, use a spatula to gently loosen the edges. Use your fingers to gently grab the edges of the pancake on one side an fold over to form a semi-circle. use the spatula to fold the pancake again to form a quarter-circle. Turn out onto plate. Continue until all pancakes are made. You will have ~ 6 pancakes. Top with strawberries and honey. Serve.
Adapted from allrecipes.com