I grew up eating Swedish pancakes a few times a month. Seeing them on a recent brunch menu a few weeks ago inspired me to remake a gluten free version one of my favorite breakfast dishes at home.
The best part about this gluten free Swedish pancake recipe is that it’s incredibly nutrient dense. There is approximately 24 grams of protein per serving along with a plentiful amount of nutrient dense fat and easy to digest carbohydrates. It’s also got close to your daily needs for choline (from the egg yolks) which is needed to support gut health, specifically by supporting bile production (healthy bile flow = healthy intestines, digestion and detoxification). Choline is also important for supporting the methylation cycle of detoxification (especially important if you’re one of the many MTHFR genetic mutation folks) and helps to prevent fatty build up in the liver.
Just a few more reasons to eat your eggs, and in this case in pancake form.
- 6 organic eggs
- 2 tablespoons salted butter, melted
- 2 tablespoons collagen (like this)
- 2 tablespoons sweet rice flour, (like this — do not use regular rice flour)
- 2 tablespoons maple syrup, could use honey or simple syrup too
- 1/4 cup milk, i used non-enriched rice milk
- 1 1/4 teaspoons vanilla, (like this)
- 1/2 teaspoon salt
- 3 tablespoons salted butter, room temperature
- 1 tablespoon lingonberry preserves (like this)
- 1/4 cup maple syrup
- 1/4 cup lingonberry preserves, (like this)
- Combine 3 tablespoons butter and 1 tablespoon lingonberry preserves in small bowl and set aside for the lingonberry butter.
- Combine 1/4 cup maple syrup and 1/4 cup lingonberry preserves in a small saucepan and let warm on very low heat for lingonberry syrup.
- In a blender, blend six eggs until combined.
- Then add salt, vanilla, collagen, rice flour, milk, and maple syrup and blend until smooth.
- In a pan (I use my stainless fry pan), melt 2 tablespoons of butter for the batter over medium/low heat. When the butter melts, pour it into the blender until combined.
- Pour roughly 1/3 cup of batter into your buttered pan on medium-low heat and wait patiently until the pancake is cooked enough to easily flip.
- Then flip, and cook until it’s done on each side.
- Top these gluten free Swedish pancakes with lingonberry butter and lingonberry syrup.
What’s your favorite pancake recipe? Please share in the comments!