Swedish Pancakes (Dairy Free)

My recipes are grain free, refined sugar-free, and most are dairy free. Now you too can have Swedish Pancakes. I have had Swedish pancakes all my life. My mother’s recipe was the one I used for years. I have no idea where my mother got her recipe so I can not give credit to whoever invented it. My mother’s recipe included cream. But my kids don’t do well with dairy and I really wanted fewer carbs. So I revamped and revamped until I came up with this recipe. So this recipe is all my own. My son is a picky eater and he loved these. But he loves Swedish Pancakes. This makes a great breakfast for Mother’s Day or Father’s Day. I love them for breakfast or for dessert.

Swedish pancakes are small silver dollar thin and crepe-like. I make mine in a traditional Swedish pancake pan. I have had my pan for over 20 years. But I know you can purchase them in Minnesota or from Amazon. In Sweden, they are traditionally served with chopped fresh strawberries and fresh whipped cream. I serve mine with fresh strawberries and coconut whipped cream. Sometimes I mix fresh strawberries with my lingonberry jam. Can use with Roasted Strawberry Jam, Strawberry Preserves, Blueberry Jam or Orange Marmelade. Of if you prefer them with dairy here is another version Swedish Red, White and Blue Pancakes.

The Swedish pancake pan makes seven pancakes. One serving is 7 pancakes. I usually have two sets of 7 pancakes. The recipe, pictures, and nutritional facts are listed below and are without whipped coconut cream or fresh chopped strawberries.

If your family has nut allergies just substitute all cassava flour. You can also just use all coconut milk. It is also yummy. I made this one with almond flour to reduce my carbs.

How to make vanilla powdered monk fruit sugar.

1 cup monk fruit sugar

1 vanilla bean

Put monk fruit sugar in a high powered blender. Blend until a powder substance. Cut vanilla bean in half and remove the seeds from the pod. Pour the powdered sugar into a glass jar with a lid. Put the seeds and the cut vanilla pod into the sugar and stir. Leave the vanilla pod and seeds in vanilla. Let sit for two days. After two days use monk fruit powdered sugar use in any recipe.

3 eggs

1/2 cup of canned coconut milk

2 1/2 cups of almond milk

1/2 cup almond flour

1/2 cup cassava flour

1/4 cup melted coconut oil

*1 tablespoon vanilla powdered monk fruit sugar

*1/8 teaspoon salt

1/4 teaspoon vanilla

In a bowl beat eggs and coconut milk until blended. Add almond flour and beat until there are no lumps. Add Cassava flour and powdered vanilla monk fruit sugar until there are no lumps. In a small bowl put coconut oil into the microwave and melt approximately 30 seconds to one minute. Add vanilla into the oil. Add a tablespoon of almond milk into the oil to get it to a warmer temperature. Add the remaining almond milk and blend until smooth. Add coconut oil mixture to the batter. Blend. Heat the stove and warm your Swedish Pancake Pan with a little coconut oil. Place a small amount of pancake batter into the 7 wells of the pancake pan. Make sure the pan is hot. Cook approximately 2 minutes. Then turn almost as soon as you flip the pancakes to the other side the first pancake you flipped will be ready. Remove cooked pancake and repeat until batter is used up.

Or place any remaining batter into a glass jar with a lid. Place inside the fridge. It is good for 2 days. Before using shake the batter. Make sure your pan is hot before using. I use a butter knife to flip the pancakes.

If you have made Swedish pancakes before then you know how hard they can be to flip. Most times the first batch is tossed out until you get the hang of it. There are 7 wells for Swedish pancakes I call that a batch.

 

Nutrition Facts
Servings 14.0
Amount Per Serving
calories 78
% Daily Value *
Total Fat 7 g 10 %
Saturated Fat 5 g 24 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 44 mg 2 %
Potassium 6 mg 0 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 0 g 2 %
Sugars 0 g
Protein 0 g 1 %
Vitamin A 2 %
Vitamin C 1 %
Calcium 8 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

2 Comments Add yours

  1. stephanie says:

    OOOOO these look delicious! Sorry to sound so silly but I’ve never used monk fruit sugar before…. where do you buy this 🙂 ?

    1. Thank you! They are great. I am so glad you asked. If you do make these please let me know. I normally include a link and this time I forgot. SO it has been remedied. There is now a link in the recipe. I purchase mine at Amazon but have found it at Raley’s. Monk fruit sugar is from a gourd in Asia. They make sugar from this gourd. I did a lot of research before using. Here is a link to an article on monk fruit sugar. https://draxe.com/monk-fruit/

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