Grain-free Swedish Pancakes

No words... I'm just... aaah...  you have no idea... I AM JUST SO EXCITED ABOUT THIS!!!

When I transitioned to the GAPS diet, I knew I would be missing treasured indulgences and family traditions that have always centered on food I've loved since childhood.

Especially those Scandinavian desserts.

Oooh.. giving up holiday treats like Danish butter cookies, krumkake, cardamom bread, and waffles has been almost agonizing when the holidays come around each year.

And then twice a year when my church holds a worldwide conference, my soul craves the strawberry and cream-filled Swedish Pancakes my family is eating on that special day.

Well you'd never believe it, but I accidentally whipped up some crepes that are EXACTLY like the Swedish Pancakes we would eat for the holidays! Except this time, they are completely flour-free (including no nut-flours) and refined sugar-free and only have 4 ingredients. I've been giggling and smiling about these all morning. I'm just so happy! Just wait till you try them.. you might be giggling all morning too;)

grain-free swedish pancakes

GAPS-approved crepes

GAPS friendy swedish pancakes

Grain-free Swedish Pancakes
Author: Amy MoffatPrep time: 5 minCook time: 20 minServings: about 15 crepes

Ingredients:

8 eggs
2/3 c fresh squash puree (I recommend pureed acorn squash. If you are using canned squash you might have to add some water to make it more batter-y)
1/2 tsp liquid stevia (or 1 tsp honey)
1 tsp vanilla extract
dash salt
butter

Directions:

Place eggs, squash, stevia, vanilla, and salt in a blender and puree on high until smooth. The batter will be quite liquidy.. that's okay
Grease a large skillet with a generous amount of butter and heat over medium-low
Pour about 1/4 c batter into the skillet***, swirling gently for about 10 seconds, until it is evenly spread around the skillet
Cook for a minute or two, watching carefully--when the edges start to brown, loosen the edges with a small spatula, and then flip
Cook for another 20-30 seconds on the other side
Remove from the skillet and place on a plate in a warm oven while you cook the other crepes. Grease the skillet again with butter before pouring the next crepe

Whipped Cream:

1 cup cultured cream
20 drops liquid stevia
Pour 1 cup of cultured cream into a chilled glass bowl. Add stevia. Beat on high for about 4-5 minutes, until it becomes fluffy and forms stiff peaks.

*Note from Amy: at the beginning, try to pour as little of the foam top into the skillet as possible. Too much of the foam top will make it very hard to flip without breaking. With time, it will start to settle and you'll get less of the foam. By the end, you don't really need to worry about it. 

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Swirl until your batter is evenly spread around the pan.

 

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If the crepes are breaking too much, try lowering your heat and cooking them a little longer. It takes some practice but you'll get it!

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Cook until you see the edges start to brown, gently lift edges up, then flip... this one is a little too done I think, but they are easier to flip the longer you cook them.

swedish pancakes

Whip the cream until it becomes fluffy and you can see peaks forming when you are beating it.

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