Gluten Free Finnish (Hoito) Pancake

May 11, 2023May 11, 20230 2
Delicious Gluten Free Finnish (Hoito) Pancake recipe
in Breakfast/Brunch

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 cups milk
6 eggs
4 -6 tablespoons sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt or 1 teaspoon table salt
1/4 cup of melted butter
1 cup rice flour ( White )
1/3 cup quinoa flour
1/3 cup potato starch
1/3 cup cornstarch or 1/3 cup tapioca starch
1/4 - 1/2 teaspoon xanthan gum

Nutrision Information

Servings Per Recipe
8
Calories
207
Sugar
9g
Fat
8g
The Finnish Hoito Pancake, also known as Pannukakku, is a traditional Finnish dish that is popular for breakfast or brunch. This pancake is a cross between a crepe and a custard, with a crispy outer layer and a soft, custard-like center. It is made with milk, eggs, sugar, and vanilla extract, and can be flavored with additional ingredients such as cinnamon or nutmeg. The gluten-free version of this pancake uses rice flour, quinoa flour, potato starch, and cornstarch or tapioca starch in place of wheat flour. This pancake can be served with additional toppings such as fresh berries, whipped cream, or maple syrup. It is a delicious and filling breakfast option that can be enjoyed by everyone.

Instructions

1.Preheat the oven to 450 F and place a 9''x13'' pan in the oven to heat.
2.In a blender, combine the milk, eggs, sugar, vanilla extract, melted butter, and salt.
3.Add the rice flour, quinoa flour, potato starch, cornstarch or tapioca starch, and xanthan gum to the blender.
4.Blend the mixture until it is completely smooth.
5.Remove the hot pan from the oven and spray it with cooking spray.
6.Pour the batter into the pan and bake for 25-30 minutes or until golden brown and puffy.

PROS

This pancake is gluten-free and can be enjoyed by those who are sensitive to gluten.

It is easy to make and can be baked in the oven instead of on the stovetop.

It can be served for breakfast, brunch, or as a dessert.

It is a great way to use up leftover milk and eggs.

CONS

The pancake can be difficult to remove from the pan and may not come out with perfect edges.

The texture of the pancake is dense and may not be as fluffy as a traditional pancake.

It may not be suitable for those who are allergic to dairy products.

HEALTH & BENEFITS

This pancake is lower in calories than traditional pancakes and also provides a good amount of protein.
The use of quinoa flour and potato starch provides an additional source of fiber and nutrients.
It is a good option for those who are following a gluten-free or low-gluten diet.

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