Swedish Pancakes

Pancakes on a Sunday brings out so many amazing childhood memories for me! Sitting at my nanas kitchen table, listen to the radio playing in the background and watching her cooking away at the stow. Swedish pancakes are thin and crispy. Normally served with jam. The recipe I’m sharing with you today is a Free From version of the traditional ones.



2 – 2.5 cups plant-based milk
1.5 cups gluten free four
3 eggs
Pinch of salt


  1. Add flour, milk and salt in a bowl. Whips together
  2. Crack the eggs into the batter. By adding them in the end you prevent the risk of getting limps in the batter
  3. Whisp it all togehter unti lyou get a semi thick concistence
  4. Put coconut oil in a medium heated pan, add a small amount of batter into the pan and swerl the pan around so you get an even thin layer.
  5. When the endges starting to get colour, flip the pancake around!
  6. Kepp going and try not to eat them all until you’re done.

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