Vegan, Gluten-Free Finnish Pancakes

Thanks to our sweet friend Sarah, from Edmonds (WA), we enjoyed a Sunday breakfast of Finnish pancakes. Sarah shared her recipe with friends on Facebook, and being one of her friends, I jumped at the opportunity to give her recipe a try to compare with the Dutch Babies (pancakes) I make. I found the Finnish pancake to be just as delicious, but slightly thicker with a bit of a custard texture (more on that later).

While baking, rather than the batter raising up on the sides to form a bowl like the Dutch Babies, the  vegan, gluten-free version of Sarah's Finnish pancakes I made domed in the center. Both types of pancakes settle down and flatten once out of the oven, as the start to cool.

I served our Finnish pancakes with a choice of real maple syrup or agave nectar, and slices of fresh mango and lichee on the side. If I had an assortment of fresh fruit in the house, I would have served a medley atop the pancakes with a dollop of coconut yogurt.

I'm sharing with you Sarah's original recipe, then give your my vegan, gluten-free version.

Sarah's Finnish Pancakes

Ingredients

4 Eggs

2 cups Milk

1 cup Flour

2 Tbsp Sugar

1/2 tsp Salt

4 Tbsp Butter

Directions

1. Preheat the oven to 450 degrees. 
2. Whisk eggs with the milk, flour, sugar and salt, until well blended.
3. Melt the butter in an 9x12 baking pan.
4. Pour in pancake mixture.
5. Bake for 20-23 minutes.

Lee's Vegan, Gluten-Free Finnish Pancakes

Ingredients

4 large Eggs
2 cups Rice Milk (try using Almond, Coconut or Hemp)
1 cup Gluten-Free Flour Mix
2 Tbsp Sugar
1/2 tsp Sea Salt
1/2 tsp Dried Lemon Peel (or fresh lemon zest)
1/2 tsp Vanilla Extract
4 TBSP Butter Substitute (I suggest Earth Balance or Smart Balance)


Directions

1. Preheat the oven to 450 degrees. Put two glass pie dishes in the oven to heat.
2. Whisk eggs with the rice milk, gluten-free flour, sugar, salt, vanilla and lemon peel, until well blended.
3. Carefully open the oven door, slide the rack out a bit and place 2 Tbsp of the butter substitute into each pie plate. The plates are so hot, the butter substitute melts very fast.
4. Carefully remove the pie plates with melted butter substitute from the oven, and pour half of the pancake mixture into pie dish.
5. Return the glass pie plates to the oven and bake the Finnish Pancakes for 22-24 minutes.

Note: I cooked our Finnish Pancakes for 21 minutes. The very center had a custard-like texture, but yummy! Next time, I will bake them one to two minutes longer. I might suggest reducing the milk just a bit, as I did add a little vanilla extract.