Paleo Swedish Pancakes
One of our favorite family traditions is to have Swedish pancakes every once in a while on a laid back Saturday or holiday morning! They take forever to make, but are totally worth the effort!!! The main ingredients in Swedish pancakes are eggs, wheat flour, and milk, though, so I haven’t made them since we discovered our food sensitivities. Javan has been begging and begging me for a long time to make them, so I finally developed this recipe for Paleo Swedish Pancakes. I was a little worried it would be a huge waste of time! As you can see from the pictures, the pancakes turned out beautifully and they tasted SO good! I made a double batch and we blasted through most of them all within a day!
Paleo Swedish Pancakes would be the perfect breakfast for Thanksgiving weekend! Make extra Raspberry Cranberry Sauce to serve with them. The flavor combination is beyond yummy!!!
I’ve been leery of the Paleo recipes that use potato starch
Before we get to the recipe for Paleo Swedish Pancakes I want to invite you to join with others who are making healthy changes, if you haven’t done so already. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Serves 6
- 6 Eggs
- 1 Can Light Coconut Cream
(14 oz)
- 3/4 Cup Potato Starch
- 1 1/2 Cups Almond Milk
- 1/4 Cup Coconut Sugar
or Xylitol
(xylitol is a natural low carb sweetener that I recommend for diabetics, but it’s not Paleo)
- 1/4 Tsp Sea Salt
- 1 Tsp Vanilla
Using your electric stand mixer, combine the eggs, coconut cream, and potato starch. Mix on medium, until the mixture is very smooth. Add the coconut sugar, salt, almond milk, and vanilla, and mix until all of the ingredients are well incorporated.
I work with 2 non-stick ceramic pans at a time, so that the cooking process goes by faster! Spray your 8 and 10 inch pans with coconut oil, and place them over medium heat. Once the pans are hot add some batter. Start with 1/3 cup batter for the 8 inch, and 1/2 cup for the 10 inch pan. You may want to add less than this as you become more comfortable working with the pancakes, but it takes a while to get the feel for flipping them! You’ll probably have some casualties at first (which will promptly be eaten by your children). It’s important to use ceramic non-stick pans because the teflon ones are basically like cooking on plastic. They’re quite carcinogenic!
Cook each pancake on one side, until it is totally set up. If you try to flip them prematurely they’ll break. Once it sets up get your spatula underneath it, and guide it with your fingers to flip. They really need to cook slowly and set up completely to flip well. Here are some pictures of a before and after flipped pancake:
Cook on the second side until it is light brown. Stir the batter before scooping out more pancakes, because sometimes the starch falls to the bottom. Serve with the Raspberry Cranberry Sauce and enjoy some time together as a family over a fancy breakfast (or brunch, as the case may be by the time you’re done making them!). Reheat leftovers in the pans…cook for a few seconds on each side (or eat them cold to enjoy the full benefits of the resistant starch).
