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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.