Subscribe to Our Newsletter
Back to Search
Swedish Pancakes
  • 5 MINUTES COOK TIME
  • 75 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN
Print

Ingredients

  • 2 eggs
  • 1 tsp salt
  • 1/2 Tbsp sugar
  • 1 Tbsp honey
  • 1 1/2 C low-fat milk
  • 1 C whole wheat flour
  • 1/2 C all-purpose flour
  • Nonstick cooking spray, as needed

Directions

Mise en place

  • Measure out the ingredients.

Prepare

  • 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 C 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!

Serve

  • 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.
  • Enjoy!

Recipe in Action

All Categories:
  • 4 Servings
  • Difficulty: Intermediate
Click here for Nutrition Facts 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

Cultural Facts

Swedish pancakes are notable for how thin and delicate they are. Traditionally, they are served with lingonberry jam but blueberries are a good substitute.

CONVERSION CHART