These are thin crepe-like pancakes eaten in Sweden and Finland. This is a vegan version of the traditional Swedish pancakes recipe.
These can be festive dessert if you fill them with plant-based whipped cream and fresh berries. Decorate with powdered sugar.
Ingredients and replacements
- Flour. Medium wheat flour is used in traditional swedish pancakes.
- Milk. For milk free pancakes use plant-based milk. Almond milk, soy milk and oat milk works great for these.
- Sugar. Sugar can be replaced with stevia, erythritol or maple syrup.
- Baking powder. Baking powder does not belong to an original scandinavian pancake recipe. I like to add 1 teaspoon to give a slight fluffiness to the consistency.
- Salt.
- Other spices. For sweet pancakes add cinnamon, cardamom and vanilla sugar. ½-1 teaspoon each.
To make chocolate vegan pancakes add 1-2 tablespoon of cocoa powder and a bit more sweetening.
How to make a bit healthier version?
Change half of the regular flour to wholegrain. You can also use half as oatmeal flour. This increases the fiber amount.
1 tablespoon of chia seeds, flax seeds or husk is also a good way to add some fiber.
Green pancakes can be made by adding some frozen thawed spinach or nettle powder to the batter.
Shredded carrot is also a great addition to the batter. See inspiration from this carrot pancakes recipe.
What to serve with vegan Swedish pancakes?
- Whipped plant-based cream
- Fresh berries like blueberries, strawberries, raspberries
- Berry jam
- Vanilla sauce
- Ice cream
- Vegan vanilla yoghurt
- Maple syrup or other syrup
- Roasted nuts
- Nutella
- Sliced banana
Traditional Scandinavian topping is strawberry jam and whipped vegan cream. I like most soy-based creams since oat-based have a slight "oaty" taste. Add some vanilla sugar to the whipping cream. If you like coconut taste serve with whipped coconut cream.
I like nonstick pans. Traditional is a cast iron pan but it needs much more fat for frying. An 8-10 inch pan is good for making pancakes. You can use a crepe pan, but the pancake breaks more easily, the larger the pan is since it does not have any eggs as a binding agent.
Use margarine or heat-resistant oil for frying and an enough hot pan. You can also replace a third of the liquid with sparkling water.
Store up to 3-4 days in the fridge airtight. You can freeze them up to 3 months.
Vegan Swedish pancakes
Ingredients
- 2 cups Plant-milk
- 1¼ cups Wheat flour
- 1 teaspoon Baking powder
- 1 tablespoon Sugar
- ¼ teaspoon Salt
- 2 tablespoon Oil for frying, for example rapeseed or coconut.
Instructions
- Mix the dry ingredients.
- Pour in half of the milk and stir it with a whisk. Add the rest of the milk and give a whisk. Don´t stir too much or the gluten activates and the pancakes become chewy.
- Let the batter rest for 5-10 minutes. This makes the flour clumps disappear when the flour swells.
- Heat your pan to above medium heat and fry ¼ cup of batter in an oiled pan. Give the batter a whirl on the pan so it spreads out evenly.
- Give the batter a whisk between every pancake since the flour sinks to the bottom.
- Turn your pancake when it has some color and it is set on the top. Reduce the heat after your first pancake to medium.
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