gluten-free pancakes

There's almost nothing cosier than whipping up a batch of pancakes for lunch or Sunday brunch, right? But sometimes you want a recipe that gives you a bit more than just empty energy, without compromising on that lovely, classic pancake feeling. With our naturally gluten-free flours, you get pancakes that not only taste fantastic and have a really nice character, but are also packed with good nutrition that keeps you fuller for longer.

Here we've gathered three really reliable basic recipes so you can easily pick your favourite based on what you have in the pantry. If you want thin, pliable pancakes that almost flip themselves in the pan, plantain flour is your best friend, since it's naturally rich in resistant starch and spreads out incredibly smoothly. If you're rather in the mood for rustic wholegrain pancakes with a beautiful, dark, artisanal character, try the durramjöl, which is packed with iron and fibre – here we just add a touch of da Carla Psyllium to give the batter the right elasticity.

For a real family favourite that goes down well with both big and small, oat flour is a spot-on choice with its mild, naturally sweet flavour and high content of beta-glucans. Since oat fibres soak up plenty of liquid all on their own, no psyllium is needed here – we just balance the batter with a little extra milk. Just choose the flour that suits your mood best for the day and get the frying pan going!

Ingredients Plantain Pancakes

• 3 dl da Carla Plantain flour
• 1 krm salt
• 3 st eggs
• 5 dl milk of your choice
• 2 tsk melted butter or coconut oil (straight into the batter)

Ingredients Durra Pancakes

• 3 dl da Carla durramjöl
• 0.5 tsk psyllium (powder)
• 1 krm salt
• 3 st eggs
• 6 dl milk of your choice
• 2 tsk melted butter or coconut oil (straight into the batter)

Ingredients Oat Pancakes

• 3 dl da Carla oat flour
• 1 krm salt
• 3 st eggs
• 6.5 dl milk of your choice
• 2 tsk melted butter or coconut oil (straight into the batter)

Method

• Measure the chosen flour and salt into a bowl (if you're making durra pancakes, also mix in the psyllium powder here). Whisk the dry ingredients together so everything is evenly distributed.
• Add about half the milk and whisk vigorously until you have a completely smooth, lump-free batter.
• Crack in the eggs, pour in the rest of the milk and the melted fat. Whisk together into an even batter.
• Let the batter rest on the worktop before you start cooking. The time depends on which flour you've chosen:
• Plantain pancakes: Let rest for 10 minutes.
• Durra pancakes: Let rest for 20 minutes (important so the durra and psyllium have time to bind the liquid).
• Oat pancakes: Let rest for 5 minutes.
• Heat a frying pan with a knob of butter or coconut oil. Cook the pancakes over medium heat until the top has set and turned matte, then flip and cook for another minute or so on the other side.

Flavour pairings for the pancakes:

• For Plantain (Matbanan): Perfect with tropical and fresh flavours. Top with sliced mango, passion fruit, coconut chips and a dollop of lime yoghurt or coconut cream.
• For Durra: Pairs magically with tangy, rich accompaniments that offset the wholegrain flavour. Choose freshly stirred lingonberries or warm cloudberries with whipped cream, or make it a meal with a mushroom stew.
• For Oat: Spot-on with Nordic classics like strawberry jam or freshly stirred blueberries. Or fried cinnamon apple with almond butter and a pinch of flaky salt.

Tip during cooking: Since oat flour keeps absorbing liquid while the batter stands, the oat batter can thicken up a bit towards the end. If you notice it's becoming hard to spread out in the pan, just whisk in 1–2 tablespoons of extra water or milk straight into the bowl and it'll be perfect again.

Tip: There's absolutely no shame in making it easy for yourself. Throw all the ingredients straight into a blender and blitz for a few seconds until the batter is completely smooth. The blender breaks up every little lump much better than a whisk, giving you a silky-smooth batter and even nicer pancakes. Just mix long enough to combine everything, so the batter doesn't get too frothy!