gluten-free oven pancake

This gluten-free oven pancake is a simple basic recipe that's baked straight in the oven and needs only a few ingredients. With durramjöl as the base, the pancake gets a mild wholegrain flavour, good staying power and a naturally nutritious content rich in fibre, minerals like iron and magnesium, and plant-based protein. The result is a firm, juicy oven pancake that holds together without any fuss.

The recipe works as a reliable everyday base. You can keep it traditional, for example with apples and pork in the batter, or use the same base to build on with vegetables and other flavours. A flexible recipe to return to, whatever the season or occasion.

ingredients:

• 2.5 dl milk (3%) or plant-based drink (unsweetened)
• 2 eggs
• 1.5 dl durramjöl
• ½–1 tsk fibre husk (optional)
• ¼ tsk salt
• 2.5 dl vegetables, coarsely grated or finely chopped, e.g. carrot, leek and green peas
• 1 msk butter (for the tin) or plant-based margarine / oil

How to make it

• Set the oven to 225 °C. Grease an ovenproof dish (approx. 245 × 165 mm).
• Whisk together the milk, eggs, durramjöl, fibre husk if using, and salt into a smooth batter. Let the batter rest for 10–15 minutes.
• Whisk the batter thoroughly again, then pour it into the dish. This helps the heavier durramjöl distribute evenly, giving an oven pancake that sets beautifully all over.
• Spread the vegetables evenly over the batter.
• Place the dish in the oven and bake for approx. 30 minutes, until the oven pancake is golden and set in the middle.
• Let it rest for a minute before serving.

Serving suggestion
Serve the oven pancake warm or lukewarm with raw stirred lingonberries. Traditionally it's served with fried pork/bacon, or more modern with salad, crème fraîche, mushrooms or tofu.

The recipe makes 2–3 servings. A double batch in a whole baking tray makes approx. 4-6 servings. In that case, bake at 225 °C for 35–40 minutes.