(photo by Fotohogg) Updated! This recipe is one I am more excited about that just about any other. My husband has made “skinny hots” – or Swedish Pancakes – for our family for years. It has been very sad lately (since he was sick) to see him eat them and pay for it later, or, even worse – not eat them at all after he makes them for everyone else. I could not be more thrilled to have a dairy free, gluten free, and sugar free (except a little honey and Stevia) version. Yayy!!!
Turn This Swedish Pancake into a Crepe
Add 1-2 eggs. Crepes are very thin, Swedish Pancakes are slightly thicker. As you cook, make adjustments to flour, egg, and flavor. You will become a pro at this recipe in no time – it’s so good that you’ll want to keep practicing (because taste testing is so enjoyable). If the crepe cracks as you turn them over themselves, you may need another egg. If they are too “rubbery,” you have more egg than you need and can add flour. If the batter is too thick, add egg or almond milk (keeping in mind the “rubbery” effect eggs create). If it’s too thin – of course, add gluten free flour.
Flavor is super important. The crepe or Swedish Pancake batter should taste like it has just a bit more vanilla and sweetener flavors than you’ll want the cooked product to have. Adjust as you cook, and take notes so they turn out JUST like your family likes them.
Before You Get Too Excited Over the Sweeteners
Concerned about added sweetener?
This recipe was created for a family who has, for years, eaten a beloved breakfast many weekends, made with love and generosity by a wonderful dad and husband. The Youngren kids are now teenagers who sometimes don’t want to hear about mom and dad’s desire to eat more healthy. Read More . . . .
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