Crispy Swedish Pancakes — a Fast Morning Breakfast {gluten free options}

April 19, 2014 · 7 comments

Crispy Swedish Pancakes

Crispy Swedish Pancakes

Need a fast breakfast for busy mornings?

These are more thin than regular pancakes, they cook up quickly (of course I use my favorite pan so I can make a lot at once), and are yummy with the traditional real maple syrup and loads of butter — pastured butter if possible. You could also serve them with a little jam. They get crispy on the edges and are a nice switch from the fluffier pancakes like in other recipes.

Scroll down to the recipe below, but for convenience, here are all of my pancake recipes in one spot:

Crispy Swedish Pancakes

This makes about 30, and since they’re so thin, adults can eat about 4 or more, kids probably 2 or so.


Instructions:German pancake batter

Mix eggs, flour, baking powder, sea salt, and milk in a blender.  Scrape the sides if needed.  Heat your skillet on medium to medium-high, grease with ghee or bacon grease.  Pour or ladle the batter onto the pan, and cook just ’til golden brown on each side; it goes fast.

Serve with butter and real maple syrup or jam.

Freezer instructions:

Cook until they’re just a light golden brown and cool on parchment paper.  Once cool, freeze in a covered dish or a baggie, leaving the parchment paper between them so they don’t stick together.  On the day you’re serving them, pop them into the toaster to heat up and then it’s an even FASTER breakfast!

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    { 6 comments… read them below or add one }

    1 Jill April 19, 2014 at 8:53 am

    We have taken the baking powder out of our diet in line with Nourishing Traditions guidelines. Wouldn’t baking soda work about the same? Maybe just 1 teaspoon?
    Thank you for sharing your recipes!
    May you have a most blessed Easter!


    2 KitchenKop April 19, 2014 at 9:16 am

    Good morning Jill,

    I’ll have to look that up again, but may not get to it today, remind me what it says about baking powder??

    Thanks and a happy Easter to you, too! :)



    3 JMR April 19, 2014 at 2:23 pm

    I think the guidelines only say not to use baking powder that contains aluminum. It’s easy enough to find aluminum free baking powder in an grocery store in the U.S., or to make your own with baking soda and cream of tartar.


    4 KitchenKop April 19, 2014 at 2:48 pm

    Oh yes, ok, I get the no-aluminum kind, but yes, I’m sure you could substitute easily. :)



    5 Lisa April 21, 2014 at 9:19 am

    I just made these with baking soda by accident, and they turned out great! They were pretty thick, but probably because I used a gluten free flour mix. Yum!


    6 KitchenKop April 21, 2014 at 9:45 am

    Thanks for letting us know that Lisa!! :)



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