Runebergin Pannukakut
recipe

Delicious gluten-free, dairy-free, and egg-free pancakes inspired by the traditional Runeberg torte. Perfect for breakfast or a snack!
Preparation Time: 20 minutes
Serving Size: 4-6 servings
Ingredients:
- 2 dl gluten-free flour
- 1 dl almond flour
- 2 tbsp maple syrup or other sweetener
- 1 tsp baking powder
- 1/2 tsp salt
- 2 dl plant-based milk (e.g., oat milk)
- 1/2 dl berries (e.g., raspberries or blueberries)
- Almond flakes (for garnish)
Instructions:
1. In a bowl, mix the gluten-free flour, almond flour, baking powder, and salt.
2. Add the maple syrup and plant-based milk to the mixture. Stir until smooth.
3. Heat a frying pan over medium heat and add a little oil.
4. Pour the batter onto the pan in your desired pancake sizes.
5. Add berries on top of the batter before cooking.
6. Cook the pancakes for about 3-4 minutes on each side until golden brown.
7. Serve warm with almond flakes on top.
Nutritional Information (per serving):
- Calories: 180 kcal
- Protein: 4 g
- Carbohydrates: 20 g
- Fat: 8 g
- Fiber: 3 g

Reviews: 3.13 (2958 reviews) ★★★★★ share