gluten-free oat pancakes

In Finland, pinaattiletut (spinach pancakes) are a beloved everyday dish, known for being simple, filling and popular with children. This version of the pancakes is made with oat flour, which makes them naturally gluten-free and gives them a lovely texture. The carrot pancakes, or porkkanaletut, have a natural sweetness that makes them an easy way to get children to eat more vegetables.

Whether you choose the classic spinach or the sweeter carrot version, these pancakes are perfect to serve with classic Finnish accompaniments like lingonberry jam or soured cream. For a more substantial meal, they go wonderfully with salmon or cold cuts.

ingredients spinach pancakes

• 2 dl milk
• 2 eggs
• 2.5 dl da Carla gluten-free oat flour
• 1/2 tsk baking powder (optional, for fluffier pancakes)
• 1/4 tsk salt
• 75 g frozen spinach (thawed and squeezed out thoroughly)
• Butter or oil for frying

ingredients carrot pancakes

2 dl finely grated carrots

1. 2 eggs
2. 2.5 dl da Carla gluten-free oat flour
3. 2 dl milk
4. 1/2 tsk salt
5. 1/2 tsk baking powder (optional, for fluffier pancakes)
6. Butter or oil for frying

Method

• Carrot pancakes: Peel and finely grate the carrots.
• Spinach pancakes: Thaw the frozen spinach and squeeze out all excess liquid. This is an important step to avoid the batter becoming too runny.
• In a bowl: Whisk together the eggs and milk. Then add the oat flour, salt and baking powder if using. Mix until the batter is smooth. Finally, stir in the grated carrots or the squeezed-out spinach.
• OR
• In a blender: Put all the ingredients (except the fat for frying) in the blender. Blend on high speed until the batter is completely smooth. Blending the batter makes the colour of the pancakes much stronger and more even.
• Let the batter rest for about 15 minutes, regardless of how you mixed it. This gives the oat flour time to absorb the liquid, which helps the pancakes hold together better during frying.
• Heat a frying pan with butter or oil over medium heat. Spoon out batter into the pan to form pancakes and fry them until golden brown on both sides.
• Serve the warm pancakes with classic accompaniments like lingonberry jam and soured cream, or make it more substantial with cold- or hot-smoked salmon.