Gluten Free Finnish (Hoito) Pancake

READY IN: 23mins




  • Get 2 mixing bowls: 1 large bowl for mixing all the ingredients and 1 medium bowl for mixing the flour and starch. Do not add the Xantham Gum.
  • Add rice flour, quinoa four, potato starch and cornstarch / tapioca starch into the medium bowl. Use a combination of Tapioca and Corn Starch. Mix with a fork.
  • Add the sugar, salt, eggs, vanilla and milk into large bowl. Mix or blend thoroughly until all ingredients are dissolved then add melted butter and mix again.
  • Slowly add the flour and starch from the medium bowl to the large bowl while constantly mixing or blending.
  • Finally add the Xantham gum. I find 1/2 teaspoon is perfect however some may prefer less or more. You can add it in smaller increments however keep in mind that I have found that Xantham gum does take a few minutes to activate. Therefore if you add it in smaller increments make sure you blend in between the increments for at least 2-3 minutes to see the full effect.
  • Let the mixture sit for at least 30 minutes to flatten out the batter or in the Fridge overnight.
  • Pre-heat a 12" pan to half the temperature of what you would cook regular pancakes (medium-low), this should take about 5 minutes. From my experience the rice flour and starches need a longer and slower cooking process otherwise the pancake will be crispy on the outside and mushy on the inside. To get a golden crispy look and texture, pre-grease the pan with butter before cooking each pancake.
  • Place no more then 1/2 cup of the pancake batter into the centre of the pan and rotate/tilt the batter to the edges of the pan. You want the pancakes to been slightly thicker then a crepe. Every pan is different so experiment to get the right dose per pancake.
  • Cook for at least 2 minutes on the first side and 1 minute on the second side.