Swedish Pancakes

These are my favorite pancakes! They are light and soft and can be dressed up in a hundred different ways, sweet or savory. I love rolling these up Swiss Blintz style and having breakfast for dinner.

Ingredients:
3/4 cup Milk of choice (cow's milk, almond milk, coconut milk, etc.)
2 Eggs
2 Tbsp Oil of choice (walnut oil, almond oil, avocado oil, ghee, etc)
1/2 cup Flour of choice (all-purpose, whole wheat, gluten-free blend, etc)
1 tsp Baking Powder
1/2 tsp Salt

Directions:

1. Preheat stove to medium heat. I suggest using 2 frying pans and burners for efficiency.
2. Put all ingredients in a blender, and blend just until combined. Batter will be thin.
3. Add about 1/4 cup of batter to greased pan. Cook for 3 minutes then flip and cook an additional 3 minutes or until golden brown.

Makes ~6 pancakes

Serving Suggestions:
The possibilities are endless, but here are a few of my favorites.

• Swiss Blintz - Mix 3/4 cup cottage cheese with 1/4 cup sour cream and optional 1-2 Tbsp sugar. Roll up pancakes with filling and serve with fresh fruit. For an extra amazing experience, serve with with coconut syrup.
• Savory - Wrap up with sauteed veggies of choice (onions, peppers, spinach, etc) and eggs.
• Sweet - Spread a thin amount of Nutella or nut butter over pancake. Add sliced banana and wrap up. Serve with a drizzle of honey. 

Nutrition Facts
Serving size: 1 pancake (1/6 recipe)
Calories 118,  Fat 7g, Carbohydrate 9g, Fiber <1g, Sugar 1.5g, Protein 4.5g
Sodium 280mg, Potassium 72mg, Calcium 66mg

---