These deliciously eggy Swedish Pancakes will be unlike anything you’ve ever tried…
They are ultra light, with a 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 vegan 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…
Swedish Pancakes
Swedish Pancakes
Ingredients
- 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
Instructions
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, add a ladle of batter about the size of your palm to the middle of the pan, and tilt the pan to spread the batter out a little. Turn to medium-low, and heat until the pancake is no longer runny. Then use a pancake spatula to remove from the heat. Repeat with the remaining batter, stopping to re-grease the pan as needed. The first pancake sometimes comes out a bit funny looking, but successive batches cook much more evenly. The pancakes also freeze well.
Link Of The Day:
Homemade Chocolate Pudding Pie – (with a light + flaky pie crust)
Hi! This was new to me 😉 However, I think you are missing the eggs in the recipe?
PS, here’s my recipe for swedish pancakes, as made by my grandma, mother and me…:
For 4 people:
1 liter milk
0,5 liter flour (fullwheat is nice)
½ tbs salt
3-4 eggs
Use some butter in the pan when you fry them 🙂
Forgot – we don’t add sugar to the pancakes until we eat them, then we most commonly add jam of some sort (blueberry or rasberry) and on occasion a bit of whipped cream or ice cream.
Hi Linda! Thank you so much for the comment! I can’t have eggs, so I had to come up with an alternative in this recipe to hopefully mimic the texture and taste. I was actually going for something else originally, but the person I served them to said they tasted like Swedish pancakes.
Your recipe sounds much healthier than the recipes I found online when researching for this post! For example, Food Network’s recipe calls for 8 tbsp butter… perhaps theirs are no more traditional than mine are 🙂
Oh, sorry, didn’t know about the eggs.
I kinda feel that most “old” recipes, like food my grandma and mother did, includes almost no sugar and since fat (butter) was considered more of a luxury it was only added on special occasions – perhaps one of the reasons why there weren’t many fat people back then.
However, you need SOME butter in the frying pan, but these simple ingredients still make for the best pancakes – and I’ve tried LOTS of recipes for pancakes 😉 Will try your recipe as well, since, well, pancakes…
Have a nice one!
.5 liter is how many cups of flour? And 1 liter of milk is how many cups? I’d like to try both recipes.
All of the recipes on this site are egg free and dairy free. The recipe states to grease the pan, so she likely used something like coconut oil or non-dairy buttery spread or some other lightly flavored oil.
So you don’t flip these to cook other sdie?
You can if you want them less tender. I found that–because they are thin–they cooked through without needing to be flipped.
I flipped my for just about 15 seconds, just to add a touch of color to the other side. Be prepared, though, if you flip them, they do have a tendency to roll back on themselves on the edge because they are so thin. Once they stick to themselves, it’s a job to get them unstuck again without ruining their shape! 🙂
Ooh, these sound intriguing! I looove discovering new dishes from around the world. I don’t suppose you know the name for these Swedish pancakes in Swedish?
Pancakes = pannkakor
Depending a bit on where in the country you are, some would insist on calling them “plättar” tough, even though that’s traditionally a smaller and thicker (like mini american pancakes) version 🙂
Hi Katie! Thanks for a great recipe – I’m always on the hunt for vegan pancake ideas so these’ll be tomorrow’s breakfast with plenty of Soyatoo and jam! Do you think the recipe would work equally well with wholemeal spelt flour – and if so, should I adjust the quantity?
Oat flour gives them a unique texture and slight sweetness. I’ve not tried with other flours, but be sure to report back if you do!
Yum girl, these look so good:)
WOW. I am in love with the ingredients! Low fat and whole food! I can see myself coming back to this one again and again. Thanks Katie!
It looks delicious! We’ll try them at home this week! We also really like the spelt recipe, which is much healtier and let us enjoy them more often 🙂
http://www.spanishhomemade.com
#paella #tapas #catering
It looks delicious! We’ll try them at home this week! We also really like the spelt recipe, which is much healtier and let us enjoy them more often 🙂
spanishhomemade.com
#paella #tapas #catering
If there’s one thing I love about foodie blogs is that they have the wonderful power of transporting me somewhere else. And this is just what your Sweddish pancake recipe has done: I’ve been in Stockholm some years ago and had these pancakes for teatime several times during my stay there. Thank you! Now that I know how to make them back home, I’ll invite my hubby to a virtual trip to Sweden.
We always had lingonberries with our Swedish pancakes growing up. They can be hard to find but IKEA and Amazon both carry them.
I love how these pancakes are a cross between crepes and super fluffy pancakes! They seem easy to make and I always love a recipe that requires few ingredients. I actually make super fluffy pancakes but as soon as they cool, they deflate! What gives??!
http://www.bitesforbabies.com/recipes/cinnamon-flax-pancakes/
Either overmixing the batter or flipping too much can deflate a pancake. Typical pancake batter should still be a little lumpy when done mixing. Also, try to flip only once if possible. Wait until bubbles form and lift a tiny bit of the edge to see if it’s started to turn golden brown, then it’s ready to flip. This recipe doesn’t call for flipping the pancakes, though.