Swedish pancakes were a weekly tradition when I was growing up. The original recipe was brought to the US by my Swedish great grandmother and was passed on to generations of mothers in my family. As a young child, I can vividly remember turning the hand crank mixer to whisk the batter while my mother steadied it.
Swedish pancakes are typically a blend of four simple ingredients: flour, milk, eggs and sugar. My great grandmother always stressed to me that it was the perfect ratio of these ingredients that gave the thin cakes their unique texture and taste. The gluten free twist came about from my wife, Jenny’s love for the spongy and elastic texture of sweet rice flour (Mochiko) that her mother uses in Japanese & Filipino sweets and my desire to master a dairy and egg free version of my family’s original recipe. I decided to omit the sugar since Swedish pancakes are usually topped with maple syrup or a berry compote and if you use sweetened almond milk it will be plenty sweet. It took a lot of tinkering to get this vegan version right, but I think my mother and great grandmother would be proud!
Swedish Pancakes: Veganized & Gluten Free
Time: About 20-30 minutes
3 tablespoons Ener-G Egg Replacer
3/4 cup water
2 cups oat flour
1 cup Mochiko sweet rice flour
3/4 cup coconut milk
2 1/2 cups almond milk
- Preheat a large skillet or frying pan over medium-low heat, seasoned with 1-2 teaspoons of coconut oil.
- In a blender or large mixing bowl whisk the water and EnerG egg replacer for a minute until a light and fluffy texture, resembling whipped egg whites is achieved.
- Add the remaining ingredients and whip the batter to a smooth and thin consistency, so no lumps of flour remain.
- Test the heat of your cooking surface by sprinkling a few drops of water on it. The water should pop and sizzle if it is warm and ready.
- Ladle or pour 1/2 cup of batter quickly in a circular shape, starting in the middle and working your way to the outside so a 8-10 inch diameter is achieved. Alternatively, you can also use the ladle, a spoon or crepe stick to spread the batter into a larger pancake. Remember these pancakes are meant to be thin, much like a crepe.
- Let the pancake cook for 1-2 minutes and lightly pry the edges with a thin spatula checking for a lightly golden brown color. Once this is achieved flip the pancake and cook the other side for another minute or until golden brown.
- Remove from the pan and immediately serve or stack the cooked pancakes on a plate and keep warm and covered.
- Re-season the pan or skillet between batches or every other batch, depending on your cooking surface and how well it is seasoned. Repeat the process until the batter is gone or refrigerate the leftover batter and use it within 2-3 days.
Serve with coconut butter (see note below) or your favorite non dairy spread followed by maple syrup, berry compote, jam or fresh berries. I often make a double batch and refrigerate any leftovers and warm them up in a toaster oven for future breakfasts.
Yield: One dozen 8-10 inch pancakes
• For a little boost of flavor I often add 1 teaspoon vanilla, almond or hazelnut extract.
• Coconut butter (by Artisana or Nutiva) is my favorite non dairy spread for these pancakes. It blows traditional butter out of the water!
• Ener-G Egg Replacer can be found at natural food stores, supermarkets or online. If you can’t find it, here is an easy recipe by Laurie Ann March.
• Mochiko or finely ground sweet rice flour can be found at Asian markets, natural food markets and traditional supermarkets in the Asian or flour aisle. If you cannot find it locally, it is readily available online.
• Whole wheat pastry flour or other finely milled baking flours can be substituted for the rice and oat flour.
• Other nondairy milks can be used to replace almond milk, but the fat in the coconut milk is key to replace the fat from the egg yolk.
• if serving with fresh berries or you prefer a sweeter pancake add 2-3 tablespoons of maple syrup or other sweetener to the batter.