An easy way to make gluten free Swedish pancakes! In the oven! All you have to do is blend ingredients, pour, bake, flip, and bake again! I made these gluten free Swedish pancakes a little healthier with less sugar and yogurt vs butter. This recipe allows you to make more pancakes at once with little mess.
I’m going to go ahead and declare this week EASY GLUTEN FREE BREAKFAST WEEK! How does that sound? We started off Monday with a pumpkin porridge, all in one pot or in a rice cooker. Today we chat about how I can’t stand making pancakes on a small skillet, but I found a way to solve that. And we will end the week with more gluten free breakfast recipes that are Fall inspired and EASY! Just in time for teh weekend too, ahhh yea!
First, let’s talk about these gluten free Swedish pancakes. I made them in the oven. Thanks to my brilliant friend Katie for the idea.
But, you see, I really need to backup and explain my reasoning here before I dive into the recipe. Ok?
So here’s the thing. I’m impatient. Especially when it comes to breakfast. I always attempt pancakes but usually I flip to early and they flop. Can you relate?
I also find it annoying that my griddle only holds about 2 pancakes at a time. So that means I need to be patient and wait for pancakes probably 5 more times in order to make 10 pancakes. Ohhh.. that’s just hard.
You get where I’m going with this, right?
Yes, that was my dilemma. So, what is one to do when you want to make a big batch of pancakes but don’t have the patience to wait or the skills to flip?
YOU BAKE THEM! Secret is out! BAKE YOUR (PAN)CAKE AND EAT IT TOO! Oh goodness was this method a life saver.
So here are some crucial tips that I learned while making these gluten free Swedish pancakes.
- Make sure to get a really BIG BAKING sheet that NON STICK, but still grease it prior. —> CRUCIAL!
- It’s quicker to bake and flip a thin batter; hence the Swedish Pancake Style.
- Set a timer so that you know when to pull them out and flip.
- Try to make them all the same size.
This method really comes in handy on the weekends when you want to feed a family, hungry athletes (post ride meal idea!), or brunch in no time!
And I know what you must be thinking… What’s the difference between Swedish Pancakes and American style pancakes? Glad you asked. Or rather, glad I read your mind! Haha.
Like I mentioned above, Swedish style are definitely thinner (thickness in between that of pancakes and crepes) and they don’t use a leavening agent like baking soda or baking powder. They are usually served with topping, such as cream, jam or jelly versus Syrup.
Well, I kinda did both. I sweetened the batter with jam and then covered them with raspberry and maple syrup, although it’s not really needed. I know, I’m always taking it one step further, right?Print
Best of both worlds here folks! Healthy, quick, easy to clean, gluten free, swedish -style pancakes! Maybe it’s just me, but I love the fact that I can make more at once and not have to scrub a pan. Haha, my OCD syndrome kicking in.
Ever tried making gluten free Swedish Pancakes? Or baking pancakes? Let me know if you do!
So what easy gluten free breakfast recipe do you think is next? ANy guesses?