I did not grow up with the “typical” American pancakes being made in my home. When your mother grew up in Sweden and always had and made a certain type of pancake, that’s what wound up on my own plate. Did I appreciate this as a kid? Of course not. I wanted the pancakes like my friends got and like I saw on TV. Whether they were big or small, the pancakes I ate were thin.
Now I love them. They remind me of youth, of all the time I’ve spent in Sweden
The key difference between standard American pancakes and pancakes in the rest of the world is this: where American pancakes have a 1:1 ratio of liquid to flour, Swedish have a 2:1 in favor of liquid.
The other difference is in the pan.
For the last few years, my mother has been following a low-carb diet, and in the past year it has become even more strict on the counsel of her naturopath. She regularly looks for ways to redo certain recipes because she still has a sweet tooth and misses some of those treats.
Finding a replacement for Swedish pancakes has involved some trial and error. First she made an attempt with coocnut flour, but they were crumbly. Some Googling, and she found a recipe for making the pancakes grain free. Apparently low carb has become a big thing in Sweden, and these pancakes are GREAT! They don’t give the same volume of individual pancakes I recall from my youth, but it would be easy to simply double them.
These pancakes are Body Ecology legal, but not for stage one of the diet. If you’re at stage two and can handle milk, you can have these. As an alternative to jam or syrup, try whipping up some cream with stevia. Due to the presence of milk, they are not GAPS legal. Another low-carb option for topping is vaniljsocker, vanilla sugar, which is also popular in Scandinavian cooking.
Since maple trees (and thus syrup) do not exist in Sweden, the traditional garnish for these pancakes is jam. I would recommend looking for Swedish jam if you’re going to have the pancakes, because the overall sugar content is lower, and I find you also get more of the flavor of the fruit in them.
If you do not have the specific pan, you can also use this recipe for crepes.
Low-carb, grain-free Swedish pancakes
1/2 cup heavy cream (ideally raw)
1 tbs butter, melted
pinch of salt
1 Swedish pancake pan or regular pan
1. Melt the butter and the cream and add the eggs to it.
2.Beat vigorously and add the salt.
3. Butter a crepe pan or frying pan and pour the batter and cook at high heat and rapidly on both sides.
4. As each round finishes, place on a plate and pour more batter. Cook and stack until the batter is gone.
A secret to flipping these: allow them to mostly cook, then flip. Otherwise the batter might run all over the place.
Serves 4… or two adults with sweet teeth who missed having this treat.