This is actually a great recipe for grain-free Swedish pancakes. They aren’t as strong as a wrap made with grain but they get the job done and taste fantastic while they are at it. I also like to use 1/2 this recipe and make a stack of pancakes which you can then cut into thick or thin egg noodles and add to a chicken soup. Alternatively, add them into chicken stock for a very easy on the digestion, nourishing meal (my grandma used to make this). When adding into a soup, add at the last minute and only heat a couple minutes before serving.
Grain Free Wraps / Egg Noodles / Swedish Pancakes
March 30th, 2012 | Basics, GAPS/SCD, Gluten Free, Grain-Free, Low Carb, Recipes, egg, egg noodle, lunch, soup, Swedish pancakes, wrap
by hellaD | Comment »