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Gluten Free and Dairy Free Swedish Pancakes

Easy, gluten free pancakes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine Swedish
Servings 6 people


  • 3 eggs at room temperature
  • 1 tbsp granulated sugar
  • 1 1/2 cup unsweetened coconut milk
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3/4 cup and 2 tbsp gluten free flour
  • Cooking oil greasing the pan


  • Combine eggs, sugar, milk, salt, vanilla extract and gluten free flour in a bowl and whisk until thoroughly combined. For a quick, easy mixing process, use an immersion blender.
  • Heat a 9" pan on the stove over medium-low heat and add cooking spray. Make sure the cooking spray covers the entire base of the pan to help brown the pancake slightly, and help it from sticking.
  • Pour roughly 1/4 cup of pancake batter into the pan and tilt the pan in a circular motion to spread the batter evenly around the whole pan.
  • Cook for about 1-2 minutes on each side until browned.
  • Serve warm with your choice of toppings. Jam, preserves, fresh fruit, etc.


  • Common gluten free and dairy free toppings for Swedish pancakes are fresh berries such as raspberries, strawberries, blueberries, powdered sugar or cinnamon and sugar. 
Keyword breakfast, gluten free, pancakes, swedish