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 Tip: To 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.
Preheat a pancake griddle or large skillet. Lightly grease with coconut oil.
Combine all of the ingredients in a food processor. Blend until smooth. The batter will be thin.
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!