Dairy-Free Swedish Pancakes
You have no idea how good life is about to get to you.
Swedish pancakes are thin, light, have an amazing taste from butter but also have these light-crispy edges. I love them. I might be biased, but I remember my dad used to make the most delicious Swedish pancakes when I was a kid. Today I bring forward his pancake legacy but in a dairy-free option, and am so excited to share this with you all. Those of you who have never tasted Swedish pancakes, you better. They are simple to make and yet so delicious. In Sweden you eat them with either sweet or savory toppings, although the sweet ones are more common.
THIS RECIPE IS:
Dairy Free
Typically Swedish
Simple to make
Thin and light, but having a little bit of crust on the edges
Great pancake recipe for dairy or lactose intolerants
Perfect for weekend breakfast or brunch
Can be eaten with either sweet or savory toppings
Suitable for both kids and adults
Dairy-Free Swedish Pancakes
INGREDIENTS:
2.5 dl (1 cup) all round wheat flour
0.5 tsp salt
6 dl oat milk*
3 eggs
Dairy-free butter for frying
HOW TO MAKE:
Combine floru and salt in a bowl. Add half of the milk and combine thoroughly until smooth.
Add one egg at a time and the rest of the milk and whip it all together.
Heat up a frying pan with a little bit of butter. Fry one pancake at a time for 30s-1 min before flipping it and frying on the other side.
Serve with strawberry jam and whip cream, sugar, berries and/or fruits.