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 is made with oat flour, which makes the pancakes 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 go for the classic spinach version or the sweeter carrot one, these pancakes are perfect served with classic Finnish accompaniments such as lingonberry jam or sour cream. For a heartier meal, they pair beautifully with salmon or cold cuts.

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.