Swedish Oven-Baked Pancakes Recipe
A light and fluffy Swedish oven-baked pancake made with gluten-free flour and coconut milk, baked until puffed and golden with crispy edges. Perfect for a comforting breakfast or brunch, served with powdered sugar and fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Swedish
- Diet: Gluten Free
Ingredients
Butter
- 2 to 4 Tablespoons butter or non-dairy butter substitute
Batter
- 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 and melt butter: Preheat the oven to 400°F. Place the butter in a 9×13 baking dish or a large cast iron pan. Put the dish in the oven to melt the butter and warm the pan.
- Prepare the batter: While the butter melts, blend together eggs, coconut milk, gluten-free flour, sugar, and salt in a high-powered blender until the batter is smooth.
- Pour and bake: Remove the hot pan from the oven once butter is melted. Pour the batter into the hot buttered pan without stirring. Bake for 35 to 45 minutes until the pancake puffs up and edges become crispy.
- Serve: Remove the pancake from the oven and optionally dust with powdered sugar and top with fresh fruit. Serve immediately, cutting into pieces with a knife or pizza cutter.
- Store leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For a dairy-free recipe, use non-dairy butter and milk substitutes.
- The longer the baking time, the crispier the edges of the pancake.
- Use gluten-free flour with xanthan gum to ensure proper texture if needed.
- The pancake will puff up during baking and settle as it cools.
- Serve warm for best texture and flavor.
Find it online: https://justsosavory.com/swedish-oven-baked-pancakes-recipe/
