Swedish Pancakes

Paleo Swedish pancakes

Swedish pancakes were my favorite breakfast while growing up. I’d enjoy a big stack of these thinly rolled cakes on my birthday every year. The best part was a big pat of fruit-spiked butter melting on top. Mmmmmm, pass the syrup. Naturally, I hacked this favorite recipe, leaving out the grains, gluten, dairy, and cane sugar.

Quick TipTo make your own dairy-free, fruit-spiked butter, soften some coconut butter and use an electric mixer to whip it. Add a few spoonfuls of fruit-only jam or blended fresh berries. Scoop the mixture into a small bowl, and chill in the fridge until pancake time.

Swedish Pancakes
A Recipe by Diana Keuilian
5.0 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 4

INSTRUCTIONS

  1. Preheat a pancake griddle or large skillet. Lightly grease with coconut oil.
  2. Combine all of the ingredients in a food processor. Blend until smooth. The batter will be thin.
  3. Pour the batter into a large measuring cup with a spout. This will help you easily pour the batter. Pour a ring of batter onto the preheated griddle and allow it to set for about 10 seconds. Slowly pour more batter into the center of the ring until filled. Cook until the bottom is lightly browned. Flip over and cook briefly until that side is browned. Serve with syrup and fresh fruit. Enjoy!
NUTRITION

Calories: 340     Fat: 33g     Carbohydrates: 7g     Sugar: 4g     Sodium: 197mg     Fiber: 3g     Protein: 9g    

Paleo Swedish pancakes

Comments

  • Alicia August 18, 2016 at 8:14 pm

    I’ve never tried Swedish Pancakes, but i will soon!

  • youngbaker2002 August 25, 2016 at 1:21 am

    I. Just. LOVED. These! One of the first recipes I tried when we got your book. I loved them so much. Even made the fruit spiked butter and it was divine!

    • Diana August 25, 2016 at 4:01 pm

      I’m so glad you enjoyed it!

      Happy cooking! 🙂

  • youngbaker2002 August 26, 2016 at 5:18 pm

    Thanks!

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