Swedish Pancakes (Gluten-Free)
Courtesy of Gluten Intolerance Group 5 Min. Prep Time • 3 Min. Cook Time| Ingredients |
|---|
| 4 eggs |
| 1-1/4 to 1-1/2 c. milk |
| 1 tsp. vanilla |
| 1 c. rice flour |
| 1/4 c. potato starch |
| 2 Tbsp. tapioca starch |
| 1/2 tsp. xanthan |
| 1/4 c. sugar |
| 1/2 tsp. salt |
Directions:
1. In small mixing bowl beat eggs with wire whip; add milk and vanilla.
2. In medium mixing bowl mix rice flour, starches, xanthan, sugar, and salt; add to milk mixture. Beat with wire whip until smooth.
3. Pour 2 to 3 tablespoons on non-stick hot griddle or greased skillet; spread with ball of spoon to make thin, round pancakes.
4. Cook 1 to 2 minutes, turning when brown on bottom side.
Serve warm with butter, jam or syrup; roll up and sprinkle with powdered sugar, if desired.
FRENCH PANCAKES: Serve warm with butter, sour cream, and fresh fruit or jam, jelly, or syrup. Roll up and sprinkle with powdered sugar.
* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance.
