Best Swedish Pancakes Vegan Recipes

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SWEDISH PANCAKES (VEGAN)



Swedish Pancakes (Vegan) image

A healthy version of a traditional family favorite. The batter needs to be runny enough that it can spread when poured.

Provided by Eowyn2995

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 13m

Yield 2

Number Of Ingredients 8

½ cup plain soy milk
½ cup water
¼ cup vegan butter, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup spelt flour
1 tablespoon white sugar
¼ teaspoon salt

Steps:

  • Mix soy milk, water, vegan butter, maple syrup, and vanilla extract together in a bowl.
  • Mix spelt flour, sugar, and salt together in a separate bowl. Mix soy milk mixture into flour mixture.
  • Heat a skillet over medium-high heat. Pour batter into the center of the skillet and swirl so batter covers the entire bottom. Cook until golden brown, about 2 minutes. Flip and cook 1 minute more.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 65.8 g, Fat 20.1 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 5.1 g, Sodium 507.4 mg, Sugar 22.8 g

SWEDISH PANCAKES



Swedish Pancakes image

Just 5 simple ingredients and you're on your way to real Swedish pancakes. Rich, tender, & ridiculously delicious with a smear of butter and jam. Perfect to make with kids!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 11

2 1/4 cups 250 g all-purpose flour
2 1/2 cups 600 ml whole or 2% milk (can sub unsweetened almond milk*)
3 large eggs
1/2 teaspoon fine-grain sea salt
2 tablespoons butter (for cooking (can sub vegan buttery spread))
Butter (or vegan buttery spread)
Jam or other preserves
Nut butter
Fresh fruit
Chocolate chips
Powdered sugar

Steps:

  • Place the flour in a medium bowl. Slowly pour in the milk, whisking until relatively smooth. Add the eggs and salt; mix until smooth.
  • Let the batter rest for 10 minutes.
  • Set a large frying pan over medium heat. When hot, melt a teaspoon of butter in the pan and spread it with a spatula.
  • Pour 1/3 cup to 1/2 cup of batter in a circle in the middle of the hot buttered pan, then quickly pick up the pan, tilting and rotating to spread the batter into as thin a circle as possible. I use 1/2 cup of batter in my 12-inch nonstick skillet.
  • Cook for 1-2 minutes, until the edges and top look dry (some say that when the surface looks like a slice of cheese that's been out too long, that's when it's ready to flip!)
  • Flip the pancake over and cook just until set and pale to lightly golden brown on the other side, about 30 more seconds.
  • Transfer to a plate and repeat with the rest of the batter.
  • Serve with butter (or vegan buttery spread), jam, nut butter, and/or fresh fruit. For a special treat for our daughter, we sprinkle a thin layer of mini chocolate chips over the pancake, let them melt, spread them with a butter knife, and roll up the pancake to serve. Finish each serving with a dusting of powdered sugar, if desired.

SWEDISH PANCAKES



Swedish Pancakes image

When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! -Susan Johnson, Lyons, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 9

2 cups milk
4 eggs
1 tablespoon canola oil
1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping

Steps:

  • In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Nutrition Facts : Calories 309 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 12g protein.

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