Swedish Pancakes
Swedish Pancakes are thin, unleavened pancakes. They're high in protein and lower in carbs than American pancakes, and taste great with fruit and syrup!
Servings: 2 Servings
Calories: 337kcal
Equipment
- Non-Stick Skillet
Ingredients
- ⅔ cup all purpose flour (Use a gluten-free flour blend to make these pancakes gluten-free)
- ¼ teaspoon salt
- 1 ¼ cup milk
- 2 large eggs
- 1 Tablespoon unsalted butter melted (plus more for cooking)
Instructions
- Whisk together flour and salt in a medium bowl. In a separate large bowl, whisk together the milk, eggs and melted butter. Add the flour mixture to the milk mixture and whisk until smooth. Note that the batter will be thin - it will resemble Egg Nog in color and texture.
- Heat a 10 inch non-stick skillet over medium heat. Lightly butter the skillet (I like to do this buy quickly rubbing the end of a stick of butter around the hot skillet) and pour in enough batter to just coat the bottom of the skillet. Cook until the top is just dry and the bottom is lightly browned, about 4 minutes. Carefully flip the pancake and continue cooking until browned, about 2 more minutes. If the pancakes start to brown too quickly, reduce heat to medium-low. Repeat with remaining batter. Serve with fruit and syrup or powdered sugar.
Nutrition
Calories: 337kcal | Carbohydrates: 40g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 208mg | Sodium: 421mg | Potassium: 350mg | Fiber: 1g | Sugar: 8g | Vitamin A: 734IU | Calcium: 222mg | Iron: 3mg