Ingredients
- 2 eggs, cracked and put into a small bowl
- 1 teaspoon salt
- 1/2 tablespoon sugar
- 1 tablespoon honey
- 1 1/2 cups low-fat milk
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- Nonstick cooking spray, as needed
Directions
In a large bowl, mix eggs, salt, sugar, honey, and milk. In a separate bowl, combine the two flours.
Gradually add the wet ingredients to the dry ingredients and mix until well combined.
Spray a nonstick pan with a light coating of cooking spray and set over medium-high heat. Pour or ladle a small amount of batter into the pan (about 1/4 cup of batter, for a small-medium sized pan).
Immediately lift the pan and swirl the batter around so it coats the entire bottom of the pan.
As soon as the edges of the pancake start to pull away from the sides of the pan, and the center of the pancake looks solid, use a spatula to lift the edges of the pancake up, then flip the pancake over.
Cook for just another minute or two and slide onto a plate.
The pancakes will stay warm piled on top of each other.
Serve with Chia Seed Jam or your favorite topping.
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
These Swedish pancakes are low in sugar making them a great alternative to the traditional pancake. Consuming excess amounts of sugar stimulates insulin production when can make us feel hungrier than we actually are. Limiting sugar can help maintain blood sugar levels and reduce future cravings.
Swedish pancakes are notable for how thin and delicate they are. Traditionally, they are served with lingonberry jam but blueberries are a good substitute.
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