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 wonderfully fine texture, but are also packed with good nutrition that keeps you full for much longer.

Here we've gathered three really reliable base 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, matbananmjöl (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, hand-crafted character, try the durra flour, which is packed with iron and fibre – here we just add a pinch of da Carla Psyllium to give the batter the right elasticity.

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

Ingredients Plantain Pancakes

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

Here's how

• Measure out your chosen flour and salt into a bowl (if making durra pancakes, mix in the psyllium powder here too). Whisk together the dry ingredients 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 counter before you start frying. 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. Fry the pancakes over medium heat until the top has set and turned matte, then flip and fry for another minute or so on the other side.

Flavour pairings for the pancakes:

• For Plantain (matbanan): Perfect with tropical, fresh flavours. Top with sliced mango, passion fruit, coconut chips and a dollop of lime yoghurt or coconut cream.
• For Durra: Magically suited to tangy, rich accompaniments that break up the wholegrain flavour. Choose crushed raw lingonberries or warm cloudberries with whipped cream, or make it a meal with a mushroom stew.
• For Oat: A perfect match with Nordic classics like strawberry jam or crushed raw blueberries. Or fried cinnamon apple with almond butter and a pinch of flaky salt.

Tip while frying: 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 getting hard to spread in the pan, just whisk in 1–2 extra tablespoons of water or milk straight into the bowl and it'll be perfect again.

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