Dairy-Free Swedish Pancakes with Lingonberry Jam
Thin, crepe-like Swedish pancakes made with oat milk and served with a tangy lingonberry jam. A delightful dairy-free breakfast option.
Ingredients
- 1.5 cups Oat Milk
- 1 cup All-Purpose Flour
- 2 Eggs
- 2 tablespoons Vegan Butter, melted
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
- 1/2 cup Lingonberry Jam
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together the 1.5 cups of oat milk, 1 cup of all-purpose flour, 2 eggs, 2 tablespoons of vegan butter, 1 tablespoon of sugar, and 1/4 teaspoon of salt until the mixture is completely smooth and there are no lumps of flour.
- 2Place a non-stick griddle or frying pan over medium heat. The griddle should reach 175°C.
- 3Pour 1/4 cup of the batter onto the preheated griddle for each pancake. You should be able to fit 1-2 pancakes at a time depending on the size of your pan.
- 4Cook each pancake for 2 to 3 minutes on the first side, until the edges look set and small bubbles appear on the surface. Carefully flip the pancake and cook for another 2 to 3 minutes on the second side, until it is golden brown.
- 5Remove the cooked pancake from the griddle and place it on a plate. Repeat this process with the remaining batter, cooking until all pancakes are golden brown.
- 6Serve the Swedish pancakes immediately with the 1/2 cup of lingonberry jam on the side.
Substitutions
Dairy Milk → Oat Milk
Provides similar moisture and texture.
Dairy Butter → Vegan Butter
Adds richness and helps prevent sticking.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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