Gluten Free Swedish Pancakes

Alrighty, so I'm going to mention a Seattle restaurant, that if you have been to, CONGRATS! If you haven't, make the trip, it's worth it. Portage Bay Cafe is one of those places that people love to talk about. It's a great breakfast-brunch-lunch place with a few different locations around Seattle and it has a killer menu that is always in flux do to local ingredients and the seasons. One of the newer locations is within walking distance from my apartment, so Alex and I have become huge fans.

The last time we went, I was hooked by the Lingonberry Swedish Pancakes. I love Lingonberry anything (thank you IKEA for introducing us). When I saw the "Gluten Free" note on the menu beside it, I was sold! Of course they didn't disappoint. The order comes with a trip to the fresh fruit, whipped cream and syrup bar, but I never left my chair. The light and fluffy pancakes had lingonberry sauce and a butter with even more lingonberries mixed in. It was the perfect sweet & tart combination a brunch lover needs! Since I can't eat at Portage Bay everyday, I decided to try and replicate the perfect gluten free Swedish pancakes at home. I do believe (since my husband requests them every weekend now) I have succeeded! These are gluten & dairy free!

You will need:

  • 3 eggs
  • 2 1/2 cup milk (I use Silk Unsweetened Almond-Coconut Blend)
  • 1 cup plus 1 tbs gluten free flour (Not all flours work! I've used both Better Batter and Bobs Red Mill All Purpose Gluten Free Flour with great results. But my Namaste flour was too heavy and makes a horrible batter for these)
  • 1/2 tsp salt
  • 3 tbs melted butter (I use Earth Balance)
  • 1-2 tsp vanilla extract (optional, if you want your batter to be a bit more sweet)

*I make my batter in my Kitchen Aid Blender, it's easier to get all the lumps out of the batter (gluten free flour is so clumpy...rude). But you can make this in a bowl with a whisk as well, just be sure to really get all the lumps out!

Whisk (or mix on the blender) the eggs and milk together

Add in the flour, salt & butter (and vanilla if you so desire), and mix well. The batter will be very runny, which is good!

You can also mix everything together in a bowl first and then put it in the blender for the final touch, but whatever works for you, do that. As long as you get tasty pancakes, who cares?!

I have a crepe pan, so that is my pan of choice, but any small, non-stick frying pan will work.

Heat pan over medium heat until hot. Spritz with a little bit of non-stick cooking spray (or butter...)

Carefully pour 1/3 cup of batter on the pan, tilting and rolling the batter around to fully coat the bottom.

Cook 2-3 minutes until the bubbles stop and the batter is easily lifted off the pan. Gently flip. You may have to practice this move. These will be very delicate and you (like me and my husband) may have to get a couple ugly ones before you have a perfect flip.

Cook for another 2-3 minutes. Now, you can either fill with goodies while it is cooking, or you can transfer to a plate, cook up a bunch more and then fill later. Either way works. Again, these can be delicate, so take your time when handing them.

You'll have to practice your perfect technique for rolling up the pancakes, I tend to flip one side up and over the filling, then roll it over again onto the other half.

Have fun with it! Savory or sweet, these are bound to be a family favorite! If you come up with a great combination, be sure to share!

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I used the incredible White Church Co.'s Pinot Noir Jam for these, I highly recommend! They even re-grammed my image on Instagram, check that out (here)!