Quick & Easy Recipe: Yummy Oven-Baked GF Pancakes (Ten-Minute Prep Time)

I haven’t posted food recipes in a while, though I’ve come across some good ones I meant to share.

A recent one is a recipe for so-called Swedish pancakes. After much trial and error, I did perfect a recipe for pan-fried gluten-free pancakes, but as I’m always short of time, I wanted something easier. Rather than spend an hour in the kitchen frying pancakes, why not mix the batter quickly in the blender and then leave it in the oven to bake?

This takes time too, but less than regular pancakes, and the result is actually better because I don’t have to add extra coconut oil for each pancake.

And they come up puffy and with just the right thickness. The only thing that worries me is that they’re so good I’m tempted to make them often to enjoy with jam or honey, when I shouldn’t actually eat so many sweets because of my fatty liver. (Less sugar and more exercise would do it a lot of good.)

Anyway, here’s this recipe. I adapted it from the one I found online, so I’m not sure it’s all that Swedish anymore—if it was in the first place, that is, since on another online search I found only recipes for thin, fried crepes—rather than pancakes—, the kind of crepes we make in Romania, too. They’re less fluffy than American pancakes because they have no baking powder. But then yes, you can make them fluffy if you want, even as they’re thin, by adding sparkling mineral water, for instance.

Back to my oven-baked pancakes, they taste and have the consistency of regular pancakes but these, too, have no baking powder. The blender aerated the batter enough for them to have the perfect texture.

Here’s my recipe:

2 tbsp solid coconut oil
2 eggs
500 ml soy milk
5 heaping tbsp (125 g) all-purpose GF flour
1 tsp agar agar
4 tsp flaxseed and 2 tsp chia seeds, ground
2 tbsp brown sugar
1/2 tsp salt
1 tsp natural vanilla extract
25 g bio orange zest

Instructions

Coat the tray with the coconut oil and place it in the oven at 180°C/356°F for a few minutes, until the oil melts.

Blend all the other ingredients for one minute.

Pour the batter into the tray, scraping the blender with a wooden or silicone spoon at the end.

Add 100 ml of water to the blender and turn it on again, to clean it a little.

Pour this mix of water and batter into the tray and then run a wooden spoon through the tray to make the batter more uniform, making sure you don’t touch the bottom of the tray.

Bake at 180°C/356°F for 45 minutes.

That’s it. Bon appétit!

You can also use substitute eggs to make a similar recipe, but it’s much better in terms of taste and texture with those two eggs. In fact, the original recipe called for four eggs, but I didn’t have enough eggs in the fridge at the time and I also prefer to try to make every recipe healthier if I can.

It’s a hard balance sometimes, baking something healthier while also not sacrificing the taste.

Anyway, enjoy!

To a happier, healthier life,

🙂 Mira