Saturday, November 27, 2010

Pumpkin Swedish Pancakes...or Pumpkin Crepes

This morning I made Pancake Swedish Pancakes. Or Pumpkin Crepes.  For a first attempt they were quite good.  And yes, they were orange, although with not quite the yellow cast that shows in this picture.

Pumpkin Swedish Pancakes/Crepes
  • 1 cup oat milk
  • ¼ cup pumpkin puree
  • 2 eggs
  • ½ cup oat flour
Mix pumpkin with the oat milk, then add in the eggs, beaten. Add the liquid mixture slowly to the flour, while stirring. Cook on griddle until done.

Next time I will add a bit more pumpkin, and maybe some more milk to thin them out a bit more. I was aiming for swedish pancake style and they were a little thicker than that, but not nearly as thick as a pancake. Still Delicious!!

With our food restrictions this works really well, eliminating the cows milk and wheat flour. Trust me, you won't even notice the difference. You can substitute type of milk or flour for these and get great results.



  1. Yummy, pumpkin + pancake/crepe = tasty! Can't wait to test this one out.

  2. Love this. Happy new year, and a great year of 2011!

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