gluten-free pancakes

Is there anything cosier than whipping up a batch of pancakes for lunch or Sunday brunch? Sometimes, though, you want a recipe that gives you a little more than just empty energy – without compromising on that wonderful, classic pancake feeling. With our naturally gluten-free flours you get pancakes that not only taste fantastic and take on a lovely character of their own, but are also packed with good nutrition that keeps you feeling satisfied for much longer.

Here we have gathered three truly reliable base recipes, so you can easily pick your favourite depending on what you have in the pantry. If you want thin, supple pancakes that practically flip themselves in the pan, green banana flour (plantain) is your best friend – it is naturally rich in resistant starch and spreads incredibly smoothly. If you are more in the mood for rustic wholegrain pancakes with a beautiful, dark artisan character, try the sorghum flour, 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 wins over big and small alike, oat flour is a spot-on choice with its mild, naturally sweet flavour and high content of beta-glucans. Since oat fibre soaks up plenty of liquid all on its own, no psyllium is needed here – we simply balance the batter with a little extra milk. Just pick the flour that suits your mood today and get the frying pan going!

ingredients spinach pancakes

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

Here's how

• Carrot pancakes: Peel and finely grate the carrots.
• Spinach pancakes: Thaw the frozen spinach and press 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 the 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 frying fat) 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, however you mixed it. This gives the oat flour time to absorb the liquid, which helps 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 sour cream, or make them heartier with cold- or hot-smoked salmon.