These deliciously eggy Swedish Pancakes will be unlike anything you?ve ever tried?
They are ultra light, with a deliciously soft and almost eggy texture that is impossible to describe.
Finally, it is starting to feel like Fall.
I?m slowly changing out my summer wardrobe in favor of scarves, boots, and leggings. And along with the cooler weather has come a desire for hearty comfort-food breakfasts like avocado breakfast burritos or thick slices of my homemade Chocolate Banana Bread slathered with peanut butter and extra chocolate chips.
Or, the ultimate in comforting breakfasts: a giant stack of fluffy Swedish pancakes, piled high with jam and homemade cream.
(For the pancakes in the photos, I used my Healthy Whipped Cream recipe.)
Swedish pancakes fall somewhere between pancakes and crepes: They are lighter and sweeter than American pancakes, with less flour and more liquid, which makes them soft and almost eggy in nature.
It?s almost like eating French Toast in pancake form! They are more substantial than crepes; and I have no idea how they stack up (pun intended) against traditional Swedish pancakes, but the friend to whom I served them said that?s exactly what these taste like. Now I?m wondering how I?ve gone this many years without trying Swedish pancakes?
Homemade Swedish Pancakes
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1/2 cup oat flour, loosely packed (50g)
1/4 tsp salt
pinch uncut stevia OR 1 tbsp pure maple syrup
1/2 cup water (minus 1 tbsp if using maple)
2 tbsp applesauce or mashed banana
Stir together all dry ingredients, then whisk in liquid to form a thin pancake batter. Let the batter sit 10 minutes. Grease a pan–very well so the pancakes won’t stick–and turn to medium heat. As soon as the pan is hot, a...