Deliciously Light Gluten-Free Finnish Pancakes (Hoito)
Enjoy a delightful twist on breakfast with these Gluten-Free Finnish (Hoito) Pancakes, a traditional Finnish dish that’s both comforting and satisfying. Made with a blend of rice, quinoa, and other gluten-free flours, these pancakes are incredibly light and fluffy. Drizzle with maple syrup, serve with fresh berries, or top with whipped cream for a truly indulgent treat. Perfect for brunch gatherings or a cozy family breakfast, these pancakes are sure to impress everyone at the table, whether they are gluten-free or not!
10-12 pancakes (4-6 servings)
Servings
550
Calories
11
Ingredients
Ingredients
Milk
4 cups (none)
Eggs
6 (beaten)
Sugar
4-6 tablespoons (none)
Vanilla extract
2 teaspoons (none)
Kosher salt
1/2 teaspoon (or 1 teaspoon table salt)
Melted butter
1/4 cup (melted, for greasing)
Rice flour
1 cup (none)
Quinoa flour
1/3 cup (none)
Potato starch
1/3 cup (none)
Cornstarch or Tapioca starch
1/3 cup (none)
Xanthan gum
1/4-1/2 teaspoon (none)
Instructions
1
Begin by preparing two mixing bowls: a large bowl for the liquid ingredients and a medium bowl for the dry ingredients without xanthan gum.
2
In the medium bowl, combine the rice flour, quinoa flour, potato starch, and cornstarch/tapioca starch. Stir together using a fork until well mixed.
3
In the large bowl, whisk together the sugar, salt, eggs, vanilla extract, and milk until everything is fully combined and dissolved. Add the melted butter and mix well.
4
Gradually incorporate the flour mixture from the medium bowl into the large bowl while continuously mixing. This will help ensure a smooth batter.
5
Once the flour is fully integrated, add the xanthan gum. Start with a 1/4 teaspoon and adjust according to your preference while mixing thoroughly. Remember, xanthan gum takes a few minutes to activate, so allow it to blend well.
6
Let the batter sit for at least 30 minutes to achieve a good consistency. For the best results, refrigerate it overnight.
7
Preheat a 12-inch skillet over medium-low heat for about 5 minutes. This lower temperature is essential to cook the rice flour and starches evenly, preventing them from becoming crispy outside while remaining mushy inside.
8
Grease the skillet with a little melted butter and pour in no more than 1/2 cup of batter at the center. Gently tilt the pan to spread the batter to your desired thickness, roughly thicker than a crepe.
9
Cook each pancake for approximately 2 minutes on the first side; you’ll see the edges start to set. Flip and cook for an additional minute until golden brown.
Nutrition Information
20g
Fat
75g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Gluten-Free Finnish (Hoito) Pancakes?
Gluten-Free Finnish (Hoito) Pancakes are a traditional Finnish breakfast dish adapted for gluten-free diets using a blend of rice and quinoa flours for a light and fluffy texture.
What flours are used in this gluten-free pancake recipe?
The recipe uses a combination of rice flour, quinoa flour, potato starch, and either cornstarch or tapioca starch.
How many pancakes does this recipe make?
This recipe yields approximately 10 to 12 pancakes, which is about 4 to 6 servings.
Why is xanthan gum used in these pancakes?
Xanthan gum acts as a binding agent to replace the elasticity normally provided by gluten, helping the pancakes hold their shape.
How long should I let the batter sit?
The batter should sit for at least 30 minutes at room temperature, but for the best results, it is recommended to refrigerate it overnight.
What is the recommended cooking temperature for these pancakes?
It is best to cook them on medium-low heat to ensure the rice flour and starches cook through evenly without burning the outside.
How many calories are in a serving of Finnish pancakes?
There are approximately 550 calories per serving.
How much milk is required for this recipe?
The recipe requires 4 cups of milk.
Can I substitute the cornstarch?
Yes, you can use tapioca starch as a direct substitute for cornstarch in this recipe.
How many eggs are needed?
This recipe calls for 6 beaten eggs.
Is there a suggested topping for these pancakes?
They are delicious when drizzled with maple syrup, served with fresh berries, or topped with whipped cream.
What size skillet should I use?
A 12-inch skillet is recommended for cooking these pancakes.
How much batter should I pour for each pancake?
Pour no more than 1/2 cup of batter into the center of the pan for each pancake.
When is it time to flip the pancake?
Flip the pancake after about 2 minutes, or once you see the edges start to set.
How long do the pancakes cook on the second side?
They typically cook for an additional minute on the second side until golden brown.
Can I use table salt instead of kosher salt?
Yes, you can substitute 1/2 teaspoon of kosher salt with 1 teaspoon of table salt.
Why do I need two separate mixing bowls?
One bowl is used for liquid ingredients and another for dry ingredients (excluding xanthan gum) to ensure a smooth, lump-free batter.
How much xanthan gum should I add?
Start with 1/4 teaspoon and adjust up to 1/2 teaspoon based on your preferred consistency.
Does the recipe contain butter?
Yes, 1/4 cup of melted butter is used in the batter, and more is used for greasing the skillet.
What is the protein content per serving?
Each serving contains approximately 10g of protein.
How much sugar is in the batter?
The recipe uses 4 to 6 tablespoons of sugar.
Is vanilla extract included in the ingredients?
Yes, the recipe includes 2 teaspoons of vanilla extract for flavor.
What is the fat content per serving?
Each serving contains approximately 20g of fat.
What are the total carbohydrates per serving?
There are about 75g of carbohydrates per serving.
Should the batter be thin like a crepe?
The batter should be spread until it is roughly thicker than a crepe but still thin enough to be delicate.
How long should I preheat the skillet?
Preheat the skillet for about 5 minutes over medium-low heat before you begin cooking.
Can I use quinoa flour alone?
This specific recipe uses 1/3 cup of quinoa flour as part of a larger blend with rice flour and starches for the best texture.
What is the role of potato starch in this recipe?
Potato starch helps provide structure and a light, airy quality to the gluten-free pancakes.
Are these pancakes suitable for brunch?
Absolutely, these pancakes are perfect for brunch gatherings or a cozy family breakfast.
When should I add the xanthan gum?
Add the xanthan gum after the flour mixture is fully integrated into the liquid ingredients.