Whole Grain Swedish Pancakes
These whole grain Swedish pancakes are a fun lunch that your kids will love. They contain no added sugar and the batter can be prepared in 5 minutes with the help of your blender!
Wait, pancakes for lunch? Yes, indeed! Having pancakes for lunch is perfect for a lazy summer or cozy winter day. And if you are up for something different, why not try these whole grain Swedish pancakes. Made with milk, eggs, and white whole wheat and oat flour, they are wholesome and delicious.
You could, of course, have these for breakfast or brunch too. These versatile, irresistible little pancakes even work well as an after school snack or dessert! I mean, you really can’t go wrong.
In Sweden, pancakes are indeed traditionally eaten as lunch. In the “old days” they were usually served on Thursdays as dessert after a simple soup dinner.
One of my fondest childhood food memories is eating these pancakes for lunch after summer swim team practice. There was nothing better than coming home tired and hungry only to find that my mom had made these. Yum. I can still picture sitting on our screened in porch and my mom bringing out a plate stacked high with little Swedish pancakes. I remember my sisters and I trying to see who could eat the most.
No Added Sugar
Swedish pancakes don’t have added sugar, but they do taste–and look–quite amazing when topped with some sweetness. Delicious topping ideas include jam (try raspberry chia jam), applesauce, berries, powdered sugar, whipped cream, and cashew cream. You could also go completely savory and top with garlic-sauteed baby spinach and mushrooms or smoked salmon and creme fraiche or avocado.
To keep the prep super simple I like to throw all the ingredients in a blender. You could also do it the classic way by first whisking together the milk and eggs and then adding in the flour.
The Right Cooking Tool
I cook the pancakes on a Scandinavian silver dollar pancake pan like this one. The key is to get the pan hot, coat with a little butter or nonstick spray before every pancake batch, and only use about a tablespoon of batter for each. The small size of the pancakes takes some getting used to and you will need a narrow, thin spatula to flip the pancakes, but after a few go’s you will be a pro. If you love silver dollar sized pancakes I highly recommend getting one of these pans. I use them for these pancakes plus classic American pancakes, like my Flying Pancakes. Kids love the little size and I love the portion control of petite foods.
If you don’t have a pancake pan you can use a crepe pan or a regular nonstick pan. But in this case, you will want to make slightly larger pancakes and one at a time.
- Gluten-free by using half gluten-free all-purpose flour and half gluten-free oat flour.
- Dairy-free by using soy or oat milk and a plant-based butter spread, such as Earth Balance.
- Lactose-free by using lactose-free milk or plant milk.
I’m pretty sure that this is one meal your kids will not hesitate to try. In fact, there is a good chance you may need to double the recipe! If you do happen to have extra pancakes they store well in the refrigerator for a few days or freeze them for longer storage. These little Swedish pancakes also make a make a mighty fine lunch box addition.
This recipe makes enough pancakes for about 2 adults or 3 kids. I recommend starting with this smaller sized amount as you get used to making these pancakes. Then next time you can double it for a full 50-70 pancakes, enough for about 4-6 people. Enjoy!
- 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)
- 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.
- 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.
- Serve with suggested toppings. Save leftovers in the refrigerator for up to 3 days or freeze.
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