Gluten-Free & Vegan Swedish Pancakes


2 eggs worth of egg replacer (I recommend Ener-G brand)

1 tablespoon stevia

1 teaspoon vanilla extract

2 tablespoons oil (canola or coconut oil work well)

1/2 cup gluten-free flour of choice (I recommend a rice based flour with xanthan gum for this recipe)

1/2 teaspoon baking soda

Pinch of salt

1-1/2 cups nondairy milk


  1. Rehydrate the egg replacer as directed on its packaging and combine with stevia, vanilla extract, and oil.
  2. Add flour, baking soda, and salt.
  3. After these ingredients are mixed, slowly add the nondairy milk while whisking.
  4. Whisk until smooth.
  5. Spread a thin layer of batter on an oiled pan over medium heat, cook until edges turn golden. Flip. Cook for another few minutes and remove from heat*.
  6. Repeat until the rest of the batter is used (should make 4-6 pancakes depending on pan size).

*When removing from pan, it may be necessary to briefly transfer the pancake to a paper towel to pull off excess oil.

TIP: Unsweetened coconut milk yogurt and and fruit preserves are a delicious combination to roll up in your pancakes.


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