Scandinavian Pancakes with coconut yogurt and chia jam

I grew up eating pancakes for dinner at least once a week. It was my sister and I’s favourite meal, and I’m sure that had it it been up to us, we’d have them every night for our entire childhood. I’ve been making pancakes a lot over the past few months. In Norway they are typically served sweet, often with tomato soup on the side. It’s a weirdly delicious combination.
These days, I usually serve them with a savoury mushroom and spinach filling, with either goats cheese brie or chevre, adding fresh herbs and walnuts on top. However, always save room for one sweet pancake to finish off the meal; like this one with blueberry jam and coconut yogurt, or the classic served with a thin layer of butter, sugar and lemon juice.

Scandinavian pancakes looks a little like the French crepe, but I’d argue that they are two very different things. Crepes are typically made with buckwheat, whilst the traditional Scandinavian pancake is made with wheat flour, eggs, milk, salt and sugar. I’ve tweaked the recipe a little to make it more nutritious, as well as plant based. Feel free to use either white wheat flour, whole grain wheat or spelt flour.

Ingredients

2 cups flour (I like 50/50 with white and whole grain)
1 cup plant based milk
1 tsp maple syrup or raw sugar
1 tsp apple cider vinegar
1/4 tsp sea salt
1/8 tsp baking powder
water until desired consistency, you want it to be easily pourable, but not too thin

Fry the pancakes in a little coconut oil or butter until slightly golden on each side. Serve with your favourite toppings.

Blueberry chia jam

1 cup blueberries
2 tbsp chia seeds
1 tbsp lemon juice
1 tbsp maple syrup

Mash the blueberries with a fork. Add the rest of the ingredients and stir well. Let the mixture sit, stirring ever five minutes or so. Let sit for at least 30 minutes before serving.

Coconut cashew yogurt:

1 cup cashews, soaked for 4-6 hours
1 cup coconut milk
juice of half a lemon
1 tbsp maple syrup
1/3 tsp salt
a little water if needed
optional: 2 capsules of high quality probiotics

Add all ingredients except probiotics to a blender and blend well. Add a little water if needed, depending on how thick you want your yogurt (it will firm up more in the fridge). Transfer the yogurt to a clean jar.
From here, you can either refrigerate the yogurt and serve it like is, or you can stir in the probiotics and let the yogurt ferment for 24 hours in room temperature, and then refrigerate.