Whole Wheat Swedish Pancakes – a delicious recipe with Egg Beaters, milk, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Use your blender:
2
Blend milk and egg substitute, while running add the flour.
3
You can use any size pan, but about a 9 inch or less works best. No stick pan is best. Heat pan with a little margarine melted over bottom, add about 1/4 cup of batter to pan and swirl to cover entire bottom. When it is bubbley and turns a light brown use a spatula to turn it. Second side is done quickly. Use a medium heat. If you like your pancake thinner--use less batter, or thicker--use a little more.
4
Serve directly to plate, or stack between wax paper and keep warm in over until ready to serve.
5
One can cover with fruits add some Powdered sugar or substitute then roll each pancake. Happy Eating!
188
kcal
Calories
7
g
Fat
20
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 3/4 cup Egg Beaters egg substitute, 1 1/4 cups milk, 3/4 cup whole wheat flour.
Yes, Whole Wheat Swedish Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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