Pancakes for dinner? Oh yeah! This Swedish-style oven pancake is super simple to make and the whole family will love it. You can also enjoy it as a hearty breakfast or brunch.
January 8 2019 recipe & photo by Jill Wallentin, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Breakfast, Dinner, Meal
Pancakes for dinner? Oh yeah! This Swedish-style oven pancake is super simple to make and the whole family will love it. You can also enjoy it as a hearty breakfast or brunch.
USMetric
4 servingservings
Ingredients
- 3½ oz. 100 g turkey or pork bacon
- ½ (2 oz.) ½ (55 g) yellow onionyellow onions
- 2 tbsp 2 tbsp butter to fry in
- 4 4 eggeggs
- 1 cup 240 ml heavy whipping cream
- ½ cup (32⁄3 oz.) 120 ml (110 g) cottage cheese
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- 1 tsp 1 tsp salt
- 1 tbsp 1 tbsp chopped fresh parsley, for garnish (optional)
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 350°F (175°C).
Slice the bacon and onion. Heat butter in a frying pan and add bacon and onion. Fry until the onion is soft and the bacon starts getting crispy.
In a bowl, whisk together eggs, cottage cheese, and cream. Add almond flour, psyllium husk, baking powder, and salt. Whisk until thoroughly combined. Let it rest for a couple of minutes.
Pour the pancake batter into a greased baking pan, about 8 x 8" (20 x 20 cm) and sprinkle the fried bacon and onions on top.
Bake for 20-25 minutes. It's ready when it's puffy, golden brown and the center has set.
Serving suggestions
In Sweden, this dish is often served with lingonberry jam or apple sauce, which originally contain a lot of sugar. If you eat moderate low carb, you can add a sliced apple into the pancake batter together with the fried bacon and onion to add some natural sweetness. The kids will love it!
If you want a more filling meal, pile up your plate with some shredded cabbage or other low carb veggies of your liking.
Can I make it in advance?
Yes, this dish is perfectly suited for lunchboxes and breakfast prep. Keeps fresh for at least 3-4 days in the refrigerator and up to 3 months in the freezer.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
18 comments
1
Paul Devereaux
January 13 2019
Hi DD
great recipe. I’ve tried many savoury recipes with almond flour and they ALWAYS taste like a pudding with savoury ingredients. Almond flour seems to add a ‘ bakewell tart’ type of taste. I made a pizza base with it and the taste resembled Scottish shortbread and bread recipes just taste like cake etc etc.
Please can you tell me the best alternative low carb flour product to use ? I was wondering if seed flours would work.
Many thanksReply: #2
2
Reply to comment #1 by Paul Devereaux
Kristin Parker Team Diet Doctor
January 14 2019
Hazelnut flour or sesame seed flour may work, but these recipes have not been tested with those alternative ingredients.
3
melanie brown
January 16 2019
I really cant bear cottage cheese, these look wonderful....could I sub with cream cheese do you think?
Reply: #4
4
Reply to comment #3 by melanie brown
Kristin Parker Team Diet Doctor
January 17 2019
We have not experimented with this recipe and using cream cheese in place of the cottage cheese. They have very different textures and consistency.
5
Mike
January 26 2019
Why size pan should it go in?
Thanks
Reply: #6
6
Reply to comment #5 by Mike
Kristin Parker Team Diet Doctor
January 27 2019
An 8x8 or 9x9 dish would work well.
7
Lulu
February 23 2019
The texture of this was unpleasantly gelatinous with the psyllium husk. Could not eat more than a few bites. Might try it without but it was a lot of work and I hate wasting ingredients.
Reply: #9
8
kathryn
June 27 2019
I love this recipe! I've made it twice. The second time I added a little grated gruyere cheese on top, very good.
9
Reply to comment #7 by Lulu
Liz
September 13 2019
We really enjoyed this. I did add more salt and pepper together with a little grated cheddar on top. I also added Ricotta instead of Cottage cheese and the parsley went into the mix. To me, there was no overpowering almond taste or a gelatinous mouth feel. The texture was almost cake like but also a world away!!! Will definitely make again.
10
Annalina
October 6 2019
I make this in both savoury and SWEET version as well! I skip the bacon and onion, add blueberries instead, and eat it with maple syrup! I pop it in the oven in the morning and I don't have to stay in the kitchen making pancakes in the pan! I have a 4 people brekkie ready in no time!
11
Angela Day
June 9 2020
The texture and taste of this reminds me of a quiche. After combining all the ingredients I let them sit for 10 or so minutes. Used a 9"X 9"pan. The sides and corners had a delightful crunchy texture. I think next time I'll bake for 25 rather than 20 minutes and use less salt. I will probably also add broccoli.
12
Cassieoz
July 24 2020
What size baking pan?
Reply: #13
13
Reply to comment #12 by Cassieoz
Crystal Pullen Team Diet Doctor
July 27 2020
What size baking pan?
A 9x9 pan would be a good choice.
14
Karen
October 29 2020
I made this tonight and it was simply delicious. Not experienced any of the issues of other reviewers and followed recipe exactly. I am definitely making this one again. Thanks DD x
Reply: #15
15
Reply to comment #14 by Karen
Crystal Pullen Team Diet Doctor
October 29 2020
I made this tonight and it was simply delicious. Not experienced any of the issues of other reviewers and followed recipe exactly. I am definitely making this one again. Thanks DD x
Awesome! So glad you enjoyed this one!
16
Emily
January 18 2021
Great recipe! It's similar to a regional Trentino dish called "smacafam" but instead of bacon and onions we use chopped sausage (lucanica). I can't get cottage cheese, so in this and other pancake recipes I use local ricotta which works great. As in most of Italy, everyone's family has their own particular recipe and preferences. I made this for carbivore friends as an aperitivo snack with wine, cut up in little squares. No one twigged on to the fact that it wasn't the standard concoction using white flour and milk, hooray!
17
Thom and Mary Ellen
March 21 2021
OK, so we have been subscribed to DD for over two years and LOVE almost all recipes. So well curated and convenient that the macros are all planned out without guess work. Sometimes the wording of the recipes' instructions are a bit challenging to understand, but that's usually solved by re-re-reading and understanding. Anyway, the point of this review was to ask HOW ON EARTH did we not try this recipe sooner?? OMG it is fantastic! SO light and fluffy and delicious! We used ricotta since we almost never have cottage cheese around (reminds me too much of the starvation diets of years gone by!) and because I wasn't sure what a "baking pan" was (I do now, but at the time, I just had a brain cramp ... and couldn't imagine how an 8"x8" baking dish - or Pyrex casserole - would make a sufficiently thin pancake ...) so I used a sheet pan (or what some would call a jelly roll pan or a cookie pan with edges) to make respectfully thin (1/2") pancakes. Anyway, the result was as fluffy as could be and my only regret is that I made the recipe for 2 servings and not 4. Served them with keto maple syrup and paced myself to enjoy every bite :-)
Well done, DD recipe creators!!Will be making
Reply: #18
18
Reply to comment #17 by Thom and Mary Ellen
Kerry Merritt Team Diet Doctor
March 21 2021
OK, so we have been subscribed to DD for over two years and LOVE almost all recipes. So well curated and convenient that the macros are all planned out without guess work. Sometimes the wording of the recipes' instructions are a bit challenging to understand, but that's usually solved by re-re-reading and understanding. Anyway, the point of this review was to ask HOW ON EARTH did we not try this recipe sooner?? OMG it is fantastic! SO light and fluffy and delicious! We used ricotta since we almost never have cottage cheese around (reminds me too much of the starvation diets of years gone by!) and because I wasn't sure what a "baking pan" was (I do now, but at the time, I just had a brain cramp ... and couldn't imagine how an 8"x8" baking dish - or Pyrex casserole - would make a sufficiently thin pancake ...) so I used a sheet pan (or what some would call a jelly roll pan or a cookie pan with edges) to make respectfully thin (1/2") pancakes. Anyway, the result was as fluffy as could be and my only regret is that I made the recipe for 2 servings and not 4. Served them with keto maple syrup and paced myself to enjoy every bite :-)
Well done, DD recipe creators!!Will be makingThanks so much! So glad you love it!
