gluten-free pancake cake

Building a pancake cake calls for pancakes that are both flexible and sturdy. Using da Carla Sorghum Flour and a touch of psyllium gives you wonderful, light-coloured pancakes that hold together perfectly when stacked, while contributing steady carbohydrates, iron and magnesium that keep blood sugar on an even keel. We have chosen to layer ours with a homemade, antioxidant-rich strawberry compote thickened with tapioca and a fluffy vegan cream, but you can of course fill your cake with whatever you love most.

If you want to make the cake even more nutrient-dense, you can stir chia seeds into the compote for an extra boost of plant-based omega-3 and dietary fibre. The seeds also work as an excellent natural gelling agent that makes the filling firm and easy to spread, but the cake is just as delicious without them. The result is a satisfying, mineral-rich and gluten-free classic that brings steady energy to the party table and is easy to adapt to your own favourite flavours.

ingredients spinach pancakes

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

Instructions

• Carrot pancakes: Peel and finely grate the carrots.
• Spinach pancakes: Thaw the frozen spinach and squeeze out all the excess liquid. This is an important step to keep the batter from becoming too loose.
• 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 spinach. OR
• In a blender: Add all the ingredients (except the butter or oil) to 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, whichever way you mixed it. This gives the oat flour time to absorb the liquid, helping the pancakes hold together better in the pan.
• Heat a frying pan with butter or oil over medium heat. Spoon the batter into the pan to form small pancakes and fry until golden brown on both sides.
• Serve the warm pancakes with classic accompaniments such as lingonberry jam and soured cream, or make it heartier with cold- or hot-smoked salmon.