All Recipes, Breakfast, Dairy Free, Dessert, Sweet, Vegetarian

Paleo Swedish Pancakes

These Paleo Swedish Pancakes are delicious! They are like crepes, but they are a little more durable and a little less time-consuming. The batter is essentially a crepe batter with less almond milk, and it contains coconut flour and tapioca starch. These pancakes are great for rolling and filling with fruit and nut butter, and they’re Paleo, grain-free, and dairy-free.

Paleo Swedish Pancakes

I filled theses Paleo Swedish Pancakes with strawberries, peanut butter, and maple syrup. As you can see, they’re not quite big enough to wrap like crepes . . . they’re more like thick tortillas. However, these “thick tortillas” are delicious and fun to eat! They are just slightly more durable than crepes, so they have more chew and texture. On the other hand, they’re still quite a bit thinner than normal pancakes. They’re a great cross between the two!

Paleo Swedish Pancakes

I used to be obsessed with pancakes, and we made them every weekend! I don’t really know what happened, but I’ve kind of lost my infatuation with pancakes. Now, it’s rare if I make them more than once a month! I just crave savory breakfasts now. Maybe it was the Whole30 I did this past January!

If you’ve been keeping up with my blog, you know that I’ve been posting one pancake recipe per season. I posted these Paleo Almond Flour Pancakes last July, these Autumn Pancakes with Maple Brown Butter Apples last November, and these Gingerbread Pancakes last December. To celebrate spring, I decided to post these light, airy Paleo Swedish Pancakes!

Paleo Swedish Pancakes

I also made these pancakes because they were my grandpa’s favorite. Although he never had a Paleo version, he definitely loved the original!

The batter for these pancakes is super easy to make, because it just goes in the blender. It’s truly that simple. These Paleo Swedish Pancakes are easier to make than crepes, because you can cook multiple cakes in one pan. They’re also much easier to flip.

Paleo Swedish Pancakes

I hope you enjoy this recipe! If you make it, please share a photo with me and/or leave a note in the comments. Tag me on Instagram @mysweetpotatolife #mysweetpotatolife 😉 I would appreciate it so much!

Enjoy your week!

Paleo Swedish Pancakes

Print Recipe
Paleo Swedish Pancakes
Course Dessert
Servings
Course Dessert
Servings
Instructions
  1. Blend all ingredients except toppings until smooth. Chill the batter in the fridge for about fifteen minutes, or until the coconut flour absorbs a little liquid and the batter thickens.
  2. Heat a nonstick skillet over medium heat. Add a teaspoon or so of oil (olive, coconut, whatever you prefer) to the skillet.
  3. Pour some of the batter into the skillet and spread it into a circle about 5 inches in diameter. Cook for about 3 minutes, or until the bottom has cooked and formed bubbles. Flip and cook for 1-2 minutes, or until the other side is cooked.
  4. Serve the pancakes with toppings of choice, such as peanut butter, fruit, or maple syrup.

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