Swedish Pancakes
Swedish pancakes are traditionally thin and served rolled up with a dollop of strawberry jam and whipped cream. For this allergy-friendly alternative you’ll only need four main ingredients. Rice and almond flour can be used interchangeably depending on your food allergies. Serve for breakfast with homemade berry compote, or eat pancakes like a true Swede with a bowl of pea soup!
8 Pancakes
INGREDIENTS
2 Cups Coconut Milk
1 Cup Rice or Almond Flour
½ Cup Tapioca Starch
2 tbsp Rapeseed Oil
Salt
INSTRUCTIONS
Empty the coconut milk into a large bowl.
Mix in the flour and a pinch of salt.
Pour in rapeseed oil and stir to combine.
Heat some cooking oil in a frying pan over medium heat.
Use a ladle to pour a spoonful of batter into the middle of the pan.
Quickly pick up the pan and swirl the mixture around to spread evenly.
Cook until the edges begin to curl.
Flip and fry on the other side until golden.
Remove from heat source and serve with toppings of choice.
