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Gluten-Free Swedish Pancakes Recipe

Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 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

For Serving

  • fresh strawberries sliced
  • honey


  1. Whisk eggs in a medium bowl. Add milk, oat flour, sugar, salt, melted butter and vanilla; mix well.
  2. 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.

Recipe Notes

Adapted from allrecipes.com