Pancake Day!!! Gluten- and Lactose Free Pancakes

Shrove Tuesday! Pancake Day! Semmel Day! Yep, there will be a lot of celebrating today at least for some of us. We will actually only praise the pancake since none of us embraces Christianity and none of us are a fan of semlor (a cream and almond paste filled bun flavored with cardamom, sometimes served with warm milk). Many Swedes may probably see us as betrayers who escape the grand tradition of semmel eating. But we like pancakes so pancakes we’re having! We will indulge in a big stack of pancakes. Pancake galore until the pants bursts!

The Pancake Day, as well as all the other feasts celebrated today, is an ancient tradition. The day is the last one before the Christian fasting period. In other words – this is the day when everyone is treated with fatty foods. The fasting comes to an end during Easter. Well, that was a short history lesson for why we’re celebrating today, even though the tradition may have changed quite a bit since the medieval times.

It would be stupid not to post a pancake recipe this day; so here comes a great recipe for gluten and lactose free pancakes (we found the recipe here at Emma’s blog). Everyone should be entitled with a pancake every now and then, but sometimes it’s hard to come by both great tasting and crispy pancakes, at least if you’re allergic. There is not much of a difference between these pancakes and regular once and that’s why we like this recipe! They might have a slightly less intense flavor, but they do get super crispy around the edges, just the way a pancake is supposed to. If you want to make them completely dairy free just swap the lactose free milk for a vegetable based alternative such as coconut-, almond-, oat- or rice milk.

We serve ours with strawberry jam, some blueberries and a dollop of lactose free yoghurt, crème fraiche or quark1. The vanilla scented pancakes and the jam contrasts very well with the savory yoghurt. When served with whipped cream or ice cream pancakes tend to be overwhelmingly sweet so this style is just right, at least for us.

If you want to top your pancakes with more filling and wholesome ingredients like cheese and spinach or gratinated with Bolognese we recommend skipping the vanilla.

Happy Pancake Day!




Gluten- and Lactose Free Pancakes – 4 big ones


2 eggs (L)
100 g milk of your choice (1 dl)
30 g durra/sorghum flour (½ dl)
½ tsp psyllium seed husk2
½ tsp baking powder
¼ tsp salt
(1 ml vanilla powder)
Shortening for frying (we used coconut oil)


Crack the eggs in a bowl and combine with half of the milk. Add durra, psyllium, baking powder, salt and vanilla and whisk to a lump free batter. Add the rest of the milk and beat for a few seconds until everything is combined. Warm a pan to medium-high heat. Add a knob of butter or a splash of oil to the pan and wait until the sizzle silences. Add a dash of batter and swirl the pan around to create a thin pancake. Fry for a minute or two on each side. A tip is to look at the edges of the pancake, when they starts to turn golden brown it’s time to flip the pan hard so the pancake flies up high in the air, makes a double somersault and lands on the other side. Watch the ceiling 😉 Stack the pancakes on a plate and serve with your choice of toppings.

1 A dairy product obtained by warming soured milk until the desired degree of curdling, before draining of the liquid. Called Kvarg in Swedish.

2 Also known as psylliumfrö, Fiberhusk or loppfrö in Swedish

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