Gluten Free Finnish Hoito Pancake Recipes

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FLUFFY GLUTEN-FREE PANCAKES



Fluffy Gluten-Free Pancakes image

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 8

1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed

Steps:

  • Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
  • Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
  • Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g

GLUTEN-FREE PANCAKES



Gluten-Free Pancakes image

The best gluten-free pancakes! You are going to love this gluten-Free pancake mix recipe with a dairy-free and vegan option. It's simple to make, a tried and true gluten-free pancake recipe, and can be made right away, or stored for future use. These easy gluten-free pancakes are fluffy and scrumptious.

Provided by chrystal

Categories     Breakfast

Time 20m

Number Of Ingredients 9

1 1/4 cups (185g) of my all purpose gluten-free flour blend or Bob's Red Mill 1-to-1 gluten free flour blend
1 tablespoon granulated sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon (you can leave this out if you want)
1 egg
1 cup buttermilk (or 1 cup flaxmilk or dairy-free milk of choice + 1 teaspoon white vinegar)
1/4 cup oil of choice (I use avocado oil)

Steps:

  • Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
  • Add the wet ingredients to your mixing bowl and stir just until combined.
  • Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
  • Cook for 2-3 minutes, or until bubbles form around the edges.
  • Flip and continue to cook until cooked through.
  • Serve hot.
  • This recipe can be doubled, or tripled.

Nutrition Facts : Calories 150 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8.5 grams fat, Fiber 0 grams fiber, Protein 3.5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 pancake, Sodium 0 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

FINNISH PANCAKES



Finnish Pancakes image

Delicious crepe-like pancakes that are sure to please. You may double or triple the recipe. Serve with warmed maple syrup or a sprinkle of confectioners' sugar and a squeeze of fresh lemon juice.

Provided by MPASTICK

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup milk
2 tablespoons butter, melted
2 eggs
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 15.4 g, Cholesterol 113.1 mg, Fat 9.6 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 513.9 mg, Sugar 3.2 g

EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}



Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option} image

An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!

Provided by Audrey from Mama Knows Gluten Free

Categories     Breakfast

Time 15m

Number Of Ingredients 9

2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 egg egg (Vegan option use Bob's Red Mill gluten-free egg replacer)
1 teaspoon pure vanilla extract
1 cup all-purpose gluten-free flour
1/4 teaspoon xanthan gum ((leave out if your flour blend already has it))
1 tablespoon gluten-free baking powder
1/4 teaspoons salt
3/4 cup milk (dairy-free/Vegan use almond, cashew, or coconut milk)

Steps:

  • In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
  • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
  • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
  • Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
  • Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
  • Top with butter, syrup or favorite topping. Enjoy!
  • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Nutrition Facts : ServingSize 1 pancake, Calories 151 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 115 mg, Sodium 129 mg, Fiber 1 g, Sugar 4 g

GLUTEN FREE FINNISH (HOITO) PANCAKE



Gluten Free Finnish (Hoito) Pancake image

Make and share this Gluten Free Finnish (Hoito) Pancake recipe from Food.com.

Provided by taekat

Categories     Breakfast

Time 23m

Yield 10-12 Pancakes, 4-6 serving(s)

Number Of Ingredients 11

4 cups milk
6 eggs
4 -6 tablespoons sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt or 1 teaspoon table salt
1/4 cup of melted butter
1 cup rice flour (White)
1/3 cup quinoa flour
1/3 cup potato starch
1/3 cup cornstarch or 1/3 cup tapioca starch
1/4-1/2 teaspoon xanthan gum

Steps:

  • Get 2 mixing bowls: 1 large bowl for mixing all the ingredients and 1 medium bowl for mixing the flour and starch. Do not add the Xantham Gum.
  • Add rice flour, quinoa four, potato starch and cornstarch / tapioca starch into the medium bowl. Use a combination of Tapioca and Corn Starch. Mix with a fork.
  • Add the sugar, salt, eggs, vanilla and milk into large bowl. Mix or blend thoroughly until all ingredients are dissolved then add melted butter and mix again.
  • Slowly add the flour and starch from the medium bowl to the large bowl while constantly mixing or blending.
  • Finally add the Xantham gum. I find 1/2 teaspoon is perfect however some may prefer less or more. You can add it in smaller increments however keep in mind that I have found that Xantham gum does take a few minutes to activate. Therefore if you add it in smaller increments make sure you blend in between the increments for at least 2-3 minutes to see the full effect.
  • Let the mixture sit for at least 30 minutes to flatten out the batter or in the Fridge overnight.
  • Pre-heat a 12" pan to half the temperature of what you would cook regular pancakes (medium-low), this should take about 5 minutes. From my experience the rice flour and starches need a longer and slower cooking process otherwise the pancake will be crispy on the outside and mushy on the inside. To get a golden crispy look and texture, pre-grease the pan with butter before cooking each pancake.
  • Place no more then 1/2 cup of the pancake batter into the centre of the pan and rotate/tilt the batter to the edges of the pan. You want the pancakes to been slightly thicker then a crepe. Every pan is different so experiment to get the right dose per pancake.
  • Cook for at least 2 minutes on the first side and 1 minute on the second side.

Nutrition Facts : Calories 652.7, Fat 28.2, SaturatedFat 15.4, Cholesterol 343.7, Sodium 626.6, Carbohydrate 77.2, Fiber 1.8, Sugar 13.6, Protein 20.8

FINNISH PANCAKE



Finnish Pancake image

Make and share this Finnish Pancake recipe from Food.com.

Provided by kymgerberich

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 eggs
1/4 cup honey
3/4 teaspoon salt
2 1/2 cups milk
1 cup flour
4 tablespoons butter

Steps:

  • Place a 10 1/2" oven proof frying pan with at least 3" sides in a 450F oven for 10 minutes.
  • While the pan is heating, beat together the first 4 ingredients.
  • Add flour and beat until smooth.
  • Melt butter in heated pan and swirl the butter up the sides to coat the pan.
  • Pour in the batter and bake for 25 minutes or until set. The mixture will puff while cooking and fall when removed from the oven forming a dish.
  • This can be served plain or with a heated fruit topping and whipped cream.

Nutrition Facts : Calories 449.1, Fat 22.2, SaturatedFat 12.4, Cholesterol 237.9, Sodium 684.6, Carbohydrate 48.8, Fiber 0.9, Sugar 17.7, Protein 14.7

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