Whole Grain Swedish Pancakes
Prep time
Cook time
Total time
These whole grain Swedish pancakes make a fun lunch that your kids will love. They are like crepes, only smaller. The pancakes themselves have no added sugar. Keep them healthy and just top with fresh berries. Or make them a little more festive and dessert like with homemade jam and whipped cream too.
Recipe type: breakfast, lunch, dessert
Cuisine: Swedish
Serves: about 30-35 small pancakes (about 3 servings)
  • 1¼ cups milk
  • 2 eggs
  • ¼ teaspoon salt
  • ⅓ cup white whole wheat flour
  • ⅓ cup oat flour (or additional white whole wheat flour)
  • 2 tablespoons butter (butter is preferred but you could also use nonstick spray)
  1. Choose bowl or blender method: In a medium or large bowl: Whisk together milk and eggs. Then add salt and flour and whisk until smooth and bubbly. In a blender: Combine milk through flour in a blender. Whiz until smooth.
  2. Heat a pancake pan over medium-high heat. Rub a small amount of butter onto each pancake griddle. When butter is sizzling, pour a small amount of batter into each mold. About 1 tablespoon per pancake. Cook until set, about 1-2 minutes, and then flip and cook for another minute. (Don't get frustrated if the first set comes out pale or sticks, this is common, it just means the pan wasn't quite hot enough yet.) Continue the process, reducing heat to medium or even medium-low if the pancakes are getting brown too quickly.
  3. Serve with suggested toppings. Save leftovers in the refrigerator for up to 3 days or freeze.
Topping suggestions
fresh berries
whipped cream
cashew cream
powdered sugar
Recipe by Hälsa Nutrition at https://halsanutrition.com/whole-grain-swedish-pancakes/