Gluten-Free Swedish Pancakes with Berries and Dairy-Free Whipped Cream

Instructions

1. 1In a blender, combine the 1 cup Gluten-free all-purpose flour, 2 Eggs, 1.5 cups Dairy-free milk, 1 tbsp Sugar, 0.25 tsp Salt, and 2 tbsp Melted coconut oil. Blend on medium speed for 30 seconds, or until the batter is completely smooth and there are no lumps.
2. 2Place a non-stick griddle or frying pan on the stovetop and heat it over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly. Add a tiny bit of the 2 tbsp Melted coconut oil to lightly coat the cooking surface.
3. 3Pour 1/4 cup of the batter onto the hot griddle for each pancake. The batter will spread out to form thin circles.
4. 4Cook each pancake for 2 to 3 minutes on the first side, until the edges look set and small bubbles appear on the surface. Carefully flip the pancake with a spatula and cook for another 2 to 3 minutes on the second side, until it is golden brown.
5. 5Repeat step 4 with the remaining batter, adding a tiny bit more of the 2 tbsp Melted coconut oil to the griddle between pancakes if needed, until all the batter is used.
6. 6Arrange the cooked Swedish pancakes on serving plates. Top with the 2 cups Fresh berries and a generous dollop of the 1 cup Dairy-free whipped cream before serving.

Substitutions

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