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Lectin Free Swedish Pancakes

by: Seema Racela

Swedish Pancakes

by: Seema Racela

Lectin Free

Gluten Free Food_edited_edited.png

Gluten Free

Nut Free

Grain Free

Sugar Free

Swedish pancakes are very easy to make and taste so delicious! My kids love getting creative with the fillings.  My daughter likes her pancakes with homemade hazelnut spread and powdered monkfruit and my son prefers a savory pancake, stuffed with broccoli, cheese, and nutritional yeast.  Sweet or savory, these are a delicious treat! Enjoy!


-1 pastured egg
-1 c
up A2 casein milk 
-1/2 cup
 cassava flour
-1 tablespoon monk fruit
-1/2 teaspoon ground cinnamon 
-3 tablespoons homemade, French, or A2 casein butter or ghee, melted


1. Spray a Lodge cast iron griddle with olive oil or rub with butter and warm over medium heat.

2. Whisk the egg and half of the milk in a bowl for 1 minute. 

3. Whisk in the flour, cinnamon, and sweetener.

4. Add the melted butter and the rest of the milk and whisk until smooth. The batter should be very thin.

5. Pour about 1/4 cup of the batter into a think layer onto the hot griddle (use less for smaller pancakes).

6. Cook until the pancake sets and begins to brown around the edges, about 1 minute. 

7. Flip the pancake and cook the other side for about 1 minute.

8. Continue the same process until all of the batter has been used.

9. Drizzle with homemade hazelnut spread or melted chocolate, fold, and enjoy! 



Soy free, rice free, oat free, potato free, peanut free, cashew free, allergy friendly  

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