Swedish Pancakes~

I couldn't resist blogging these absolutely yummy 'pancakes'. They are so good~but the best part for us, is that this recipe transferred so wonderfully into a gluten free recipe. That doesn't always happen, so you can imagine how thrilled I was to find another great recipe for our breakfast menus :)

Swedish Pancakes (a crepe like tortilla)

2 eggs

2 cups milk or water (I always use half water, half milk for recipes that call for milk-it saves on the budget)
1 1/2 cups flour (we used brown rice, coconut, potato starch, a scant amount of teff)
1/2 teaspoon salt
2 tablespoons honey
2 tablespoons canola or coconut oil

(1 tsp. of xantham gum, if you want to try them gluten free)

Mix all ingredients well.

Lightly oil a small skillet and pre-heat. Measure 1/4 C. batter into the pan, and tilt to cover the bottom of the pan with batter. If you have an electric tortilla press sitting around, they work well!

Flip when edges are brown.

Fill with honey, cinnamon, or hot fruit (we did blueberries; strawberries are good, too), then roll up. Drizzle with honey or maple syrup.

One batch makes around 10-12 (doubles easily)