Gluten-Free Swedish Pancakes (dairy-free), the size of a silver dollar, are light and delicate in texture with a hint of vanilla. Eat them like a Swede with a dollop of cream and fresh strawberries or lingonberries. Oh, my gosh! Just thinking about those warm and crepe-like silver dollar pancakes has my mouth-watering.
I cannot even begin to describe how delectable these pancakes are. Not to mention this is the most requested breakfast item at my house. Not surprising but these pancakes are more similar to French Crepes than American pancakes. Prior to writing my blog I used to make these quite frequently, however, I am now usually writing a new recipe. Still, Swedish Pancakes are one of those meals that transport me back to the days of my mother making them in the kitchen. Isn’t it incredible that foods, smells, and tastes can take us back to vivid memories and days gone by?
My Personal Notes:
Almost immediately after going grain-free for my health issues, I thought I would be destined for a life of bland, unappetizing, and not tasty or decadent foods. I went to the internet and it confirmed my thoughts as there were few grain-free recipes. A short time later I decided that if I was going to maintain this dietary lifestyle change I was going to have to create food that I found palatable and flavorful. At any rate, I began to research flours, sweeteners, and other items most of which I had never heard of before. The following step was to actually experiment and see if I could develop the same flavors and textures I was so familiar with.
Authentic Traditional Family Recipe:
As soon as I found my groove and learned about the new ingredients I was in heaven. So, my friends who do a similar diet and noticed my pictures on Facebook suggested I start this blog.
Worth a mention is that this was one of the first recipes that I overhauled to make it edible for me. In all honesty, this gluten-free Swedish Pancakes recipe is based on an authentic traditional family recipe from Sweden that my mother brought with her to this country. It is egg-rich dairy-free with a hint of vanilla pancake recipe you won’t soon forget. Absolutely, the best thing to happen was that my family loved the new recipe and couldn’t even tell the difference between regular white flour and this new recipe.
Other Recipes To Try:
Upon going grain-free I found I had to create different kinds of sweeteners such as powdered sugar. Being of Swedish descent meant I had to create Powdered Vanilla Sugar. Since this recipe calls for Powdered Vanilla Monk Fruit Sugar find the recipe here. Goes well with any homemade jam like Small Batch Lingonberry Jam.
Gluten-Free Swedish Pancakes Recipe notes:
Read my blogs about Cassava Flour Information and Monk Fruit Sweetener Information to learn more about these ingredients. Canned Coconut Milk, Almond Flour, and Monk Fruit Sweetener for making these pancakes can be found on Amazon. Needless to say, you don’t need a Swedish Plett Pan to make these pancakes.
How to Make without A Swedish Plett Pan/Silver Dollar Pancakes Pan
Consequently, I used my Swedish Plett pan to make these beautiful silver dollar pancakes. It would indeed, make them easier to make, however, just treat the batter like crepes and swirl the batter around your pan until it barely covers the bottom. Cook a minute or so then with an uneven spatula flip over and cook an additional 30 seconds to one minute. Simply repeat until the batter is gone.
Gluten-Free Swedish Pancakes
Ingredients:
- 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 (see recipe on my blog)
- *1/8 teaspoon salt
- 1/4 teaspoon vanilla
Directions:
In a separate bowl pour in the coconut milk and whisk until the coconut milk is of one consistency. Measure out the amount of coconut milk you will need and pour it into a bowl for the recipe. Pour the remaining coconut milk into a sterilized container with a lid and store in the fridge.
Combine the eggs and coconut milk until blended.
Next, add the almond flour to the coconut milk mixture and beat until there are no lumps.
Slowly mix in Cassava flour and powdered vanilla monk fruit sugar into the batter with the almond flour. Blend until there are no lumps.
In a small bowl put coconut oil into the microwave and melt for approximately 30 seconds to one minute to melt. Finally stir in the vanilla, a tablespoon of almond milk into the oil. This is to bring it to a warmer temperature before adding to the pancake batter (this is to prevent the oil from solidifying). Set the coconut oil aside and allow it to cool. Mix the remaining almond milk into the batter and blend until smooth.
Lastly, pour the coconut oil mixture into the batter. Blend until smooth in texture. 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 for approximately 2 minutes.
Flip the pancake to cook on the other side. Remove the cooked pancake and repeat until the batter is used up.
This is what they will look like when they need to be flipped the first time
Notes:
Or place any remaining batter into a glass jar with a lid. Place inside the fridge. It is good for up to 3 days. Before using shake the batter. Make sure your pan is hot before using it. I use a butter knife to flip the pancakes.
Serving Suggestions:
Serve with a dollop of coconut cream and fresh strawberries. However, the Nutritional Facts are for 7 pancakes without any toppings.
Swedish Pancakes (Dairy-Free)
Equipment
Ingredients
Pancake Batter
- 3 whole eggs
- 1/2 cup canned unsweetened coconut milk
- 2 1/2 cups almond milk
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup cassava flour
- 1/4 cup melted coconut oil
- 1 tbsp Vanilla Powdered Monk Fruit Sweetener See blog for recipe
- *1/8 tsp pink salt *optional
- 1/4 tsp vanilla
Instructions
- In a separate bowl pour in the coconut milk and whisk until the coconut milk is of one consistency.
- Measure out the amount of coconut milk you will need and pour it into a bowl for the recipe.1/2 cup canned unsweetened coconut milk
- Pour the remaining coconut milk into a sterilized container with a lid and store it in the fridge.
- Combine the eggs with the coconut milk until blended.3 whole eggs
- Next, add the almond flour to the coconut milk mixture and beat until there are no lumps.1/2 cup almond flour
- Slowly mix in Cassava flour, salt, and powdered vanilla monk fruit sugar into the batter with the almond flour. Blend until there are no lumps.1/2 cup cassava flour, 1 tbsp Vanilla Powdered Monk Fruit Sweetener, *1/8 tsp pink salt
- In a small bowl put coconut oil into the microwave and melt for approximately 30 seconds to one minute to melt.1/4 cup melted coconut oil
- Finally stir in the vanilla, a tablespoon of almond milk into the oil to bring it to a warmer temperature before adding to the pancake batter (this is to prevent the oil from solidifying).1/4 tsp vanilla
- Set the coconut oil aside and allow it to cool slightly.
- Mix in the remaining almond milk into the batter and blend until smooth.2 1/2 cups almond milk
- Lastly, pour the coconut oil mixture into the batter.
- Blend until smooth in texture.
- 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 for approximately 2 minutes.
- Flip the pancake to cook on the other side.
- Remove cooked pancakes and repeat until batter is used up.
How To Store
- Place inside the fridge remaining batter into a sterilized bowl or jar with a lid.
- It is good for up to 3 days.
- Before using shake the batter.
- Make sure your pan is hot before using it. Nutritional Facts are for 7 pancakes without any toppings.
- Nutritional Facts are for 7 pancakes without any toppings.
Notes
| 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. | |
Nutrition
Check out other Gluten-Free Recipes
Ground Turkey Breakfast Sausage
OOOOO these look delicious! Sorry to sound so silly but I’ve never used monk fruit sugar before…. where do you buy this 🙂 ?
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/
This pancake looks absolutely delicious. I am glad this is Gluten-Free. Thanks for the recipe.
These pancakes are absolutely divine. Let me know if you try them have a tremendous day!