Description
Learn how to make an easy Swedish oven baked pancakes recipe with a handful of gluten-free ingredients for a crowd-pleasing breakfast or brunch! Dairy-free option.
Ingredients
Units
Scale
- 2 to 4 Tablespoons butter or non-dairy butter substitute
- 4 large eggs
- 2 cups coconut milk lite or non dairy milk of choice
- 1 cup (120 grams) gluten free all purpose flour or homemade flour blend with xanthan gum
- 2 Tablespoons raw sugar or sugar substitute
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 400 F. Place the butter In a 9×13 baking dish or a large cast iron pan. Place the dish in the preheating oven to melt the butter.
- While the butter is melting and the pan is warming, make the batter. In a high powered blender, place the eggs, milk, flour, sugar and salt and blend until smooth.Â
- When the butter has melted, remove the pan from the oven and pour the batter into the hot buttery baking dish. Do not stir. Bake for 35 to 45 minutes (the longer the bake time the crispier the edges)! The batter will puff/rise during baking then settle once it’s out of the oven.Â
- Remove the pancake from the oven, and if desired, sprinkle it with powdered sugar and top with fresh fruit. Serve immediately and cut with a knife or pizza cutter.Â
- Store leftovers in the fridge in an airtight container for up to 4 days.Â
Notes
This recipe is inspired by the traditional Swedish Oven Baked Pancakes (Ugnspannkaka) which is commonly served with bacon and/or lingonberries/jam.
- Prep Time: 10 minutes
- Cook Time: 35 to 45 minutes
- Category: breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slices
- Calories: 105
- Sugar: 0.1 g
- Sodium: 47.5 mg
- Fat: 5.6 g
- Saturated Fat: 2.8 g
- Carbohydrates: 10 g
- Fiber: 0.3 g
- Protein: 3.3 g
- Cholesterol: 83.6 mg
