I find that when I have these pancakes for breakfast I don’t feel hungry again for hours. They seem to be a good ratio of protein and fat to carbs and prevent any draining insulin spikes!
Breakfast Pancakes (Swedish Plättar)
1 large free-range egg
1 dl (100 ml) Dove’s gluten free (or regular) flour
1 dl whole milk
pinch of salt
butter and/or coconut oil to cook
Stir the flour and salt into the egg, with a fork or small whisk, add the milk and stir until smooth.
Heat a good heavy pancake pan with a generous pat of butter and coconut oil over a medium heat, and pour in the batter to make a thin layer. I have a Swedish plättar pan with individual holes for small pancakes, but any size will do.The batter is quite liquid so it’s difficult to make small pancakes in a large pan – but large pancakes are good too!
When just cooked on one side flip over and cook the other side.
I love to serve this with a big dollop of Onken’s natural set yoghurt and lingonberry jam which is less sweet than other jams or things like honey and maple syrup.
You can buy lingonberry jam from the Scandikitchen or even from IKEA.