Paleo Swedish Pancakes

This Paleo Swedish Pancakes I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 6 Eggs
• 1 Can Light Coconut Cream (14 oz)
• 1/4 Cup Coconut Sugar or Xylitol (xylitol is a natural low carb sweetener that I recommend for diabetics, but it’s not Paleo)
• 1/4 Tsp Sea Salt
• 1 Tsp Vanilla
• 3/4 Cup Potato Starch
• 1 1/2 Cups Almond Milk

How to Make It

Using your electric stand mixer, combine the eggs, coconut cream, and potato starch. Mix on medium, until the mixture is very smooth. Add the coconut sugar, salt, and vanilla, and mix until all of the ingredients are well incorporated.

I work with 2 non-stick ceramic pan at a time, so that the cooking process goes by faster! Spray your 8 and 10 inch pans with coconut oil, and place them over medium heat. Once the pans are hot add some batter. Start with 1/3 cup batter for the 8 inch, and 1/2 cup for the 10 inch pan. You may want to add less than this as you become more comfortable working with the pancakes, but it takes a while to get the feel for flipping them! You’ll probably have some casualties at first (which will promptly be eaten by your children). It’s important to use ceramic non-stick pans, because the teflon ones are basically like cooking on plastic. They’re quite carcinogenic!

Cook each pancake on one side, until it is totally set up. If you try to flip them prematurely they’ll break. Once it sets up get your spatula underneath it, and guide it with your fingers to flip. They really need to cook slowly and set up completely to flip well. Here are some pictures of a before and after flipped pancake:

Cook on the second side until it is light brown. Stir the batter before scooping out more pancakes, because sometimes the starch falls to the bottom. Serve with the Raspberry Cranberry Sauce and enjoy some time together as a family over a fancy breakfast (or brunch, as the case may be by the time you’re done making them!). Reheat leftovers in the pans…cook for a few seconds on each side (or eat them cold to enjoy the full benefits of the resistant starch)

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