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    Plattar (Swedish Pancakes)

    If you want to make these like authentic Swedish pancakes – which are much thinner than ordinary pancakes – use just one tablespoonful of batter per pancake.


    • 1 1/2 tablespoons canola oil
    • 1 large egg, higher omega-3 egg if available
    • 1/2 cup egg substitute
    • 2 cups low-fat milk
    • 1/2 cup unbleached white flour
    • 3/4 cup whole-wheat flour
    • 2 tablespoons sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon, optional
    • canola cooking spray
    • jam, flavor of your preference
    • powdered sugar, optional


    Step 1
    In a blender, combine canola oil, egg, egg substitute, milk, flours, sugar, salt, and cinnamon (if desired). Blend on medium speed until batter is smooth (1-2 minutes).
    Step 2
    Heat a skillet until very hot. Coat with nonstick cooking spray. For each pancake, drop 1/8 cup of batter into skillet. When the edges brown lightly (about 30 seconds), use a spatula to flip the pancake over and cook the other side another 30 seconds. Remove the pancakes to a plate and repeat with the remaining batter. For super-large pancakes, use 1/4 cup of batter instead of 1/8 cup.
    Step 3
    Scoop a little jam onto each pancake, then sprinkle powdered sugar over the top with a sifter (if desired).

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