GF Swedish Pancakes


(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 wasick) to see him eat them and pay for it later, or, even worse – not eat them at all after he makethem 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!!!

Gluten Free Swedish Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8

Serving Size: 1 crepe

Gluten Free Swedish Pancakes

Crepes are very thin, and “skinny hots” (Swedish pancakes) are a little thicker. To make savory crepes, omit honey, vanilla and cinnamon. Gluten free, dairy free, refined sugar free. Taste is AMAZING!!


  • 9 large eggs if you use smaller eggs, add an egg white)
  • 1-3/4 cups Gluten Free Flour Mixture <- click for recipe
  • 1-1/2 cups almond milk
  • 3 Tablespoons pure quality vanilla extract (more if cheaper vanilla)
  • 2 tsp. cinnamon
  • 2 tsp. baking powder
  • 2 Tablespoons local honey
  • 2 tsp. pure Stevia (more if Truvia, or any "cut" type of Stevia, look at ingredients)
  • 1 tsp. Kosher salt (or 1/2 tsp. table salt)
  • Light oil (grape seed, olive oil – or “cheat” with butter….)
  • topping/filling (strawberries and honey, real maple syrup, nut butter, berries cooked in balsamic vinegar or wine reduction concoction, etc.)


  1. Mix all ingredients in blender and refrigerate overnight. This batter makes enough for 2-3 days worth for 4 people - great to keep on hand in the fridge for 3-5 days (if made with very fresh, clean ingredients).
  2. Heat “light oil” in 8?-10? skillet on medium high/high heat.
  3. Pour about 1/2 cup batter for Swedish pancakes, or 1/4 cup batter for crepes, into center of pan, and tilt pan to spread thin, keeping a round shape.
  4. When the “bubbles start to pop”, flip. Cook each side until golden.
  5. Fill and top as desired with nut butter or fruit. We allow ourselves a modest amount of real maple syrup or berries and honey.

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.

Previous Recipe: Festive Quinoa Salad; Next Recipe: Eggs and Greens

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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