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+ servings
filled vegan pancakes with plant based cream.

Vegan Swedish pancakes

Simple pancakes made from flour and vegan milk.
4.50 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Cuisine Finnish, Swedish
Servings 6
Calories 184 kcal

Ingredients
  

  • 2 cups Plant-milk
  • 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.

Notes

This amount makes 7-8 medium flat pancakes. 
For sweet pancakes, you can also add ½ teaspoon cinnamon, cardamom powder, and vanilla sugar. 
Store up to 3-4 days in the fridge.
 

Nutrition

Calories: 184kcal
Keyword vegan
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