© 2011 Green Kitchen Stories Saffron_pancake

Baked Saffron Pancakes & Forest Berries

A while back we spent a weekend on the island Gotland in southern Sweden. One of their traditional dishes is baked saffron pancake with whipped cream and dewberry jam. The pancakes are made on rice porridge, mixed almonds, whole milk, eggs, sugar, flour and saffron. They taste incredible, but won’t win any healthiest cake awards. Whenever we come across a great tasting dessert we always ask ourselves: “How could we do this our way?“, and last week we decided to give this one a try.

We have replaced quite a few ingredients in our recipe. They are significantly healthier now, and as far as we can remember they taste quite similar to the original. Maybe a little more dense, but on the other hand you can now eat them as breakfast as well, even though they were originally intended as a dessert. That’s always a good quality from a dessert! The saffron, the pieces of almonds and the shredded carrots are just great together. Warm, sweet and saffrony.

Since dewberries almost only grow on Gotland we instead made a jam out of the only berries that you can get in Sweden this time of the year. Frozen. During the summer we fill our home with as many fresh berries as we can get hold of (and afford). Nothing beats fresh berries, right? But frozen berries are not to be underestimated. They are both beautiful and a real life saver during the winter. Make sure they are unsweetened (in Sweden most berries are). We made a 15-minute-jam with a bag of frozen forest berries (with the beautiful Italian name “Frutti di Bosco”) and only sweetened it with some dried prunes. Ridiculously simple. If you have the pancakes for dessert, a dollop of mascarpone cheese tastes a lot better than whipped cream. You could also go for some turkish yogurt.

Swedish Saffron Pancakes
Makes 6 tartlets 

1 large ripe banana
4 eggs
½ cup (1,2 dl) soy milk or milk of choice
½ cup (1,2 dl) rice flour or flour of choice
1 tsp baking powder
a pinch of salt
0,5 g saffron (1 sachet)
2 carrots
½ cup (1,2 dl) almonds

coconut oil for the tartlets

Making the pancakes: Preheat the oven to 350F (175°C). Mash the banana with a fork, add the eggs and whisk together. Add soy milk, rice flour, baking powder, salt and saffron and stir around. Shred the carrots and chop the almonds coarsely , add to the mixture and stir around. Grease the inside of 1 large baking tin or 6, 5-inch tartlet tins with coconut oil. Pour the batter into the tins and bake for about 20 minutes. Serve the pancakes while they are warm, together with forest berry jam and a dollop of mascarpone cheese.

Forest Berry Jam
Makes 1 small jar 

2 tbsp water
1 lime, juice
15 dried prunes, finely chopped
250 g frozen berries
1/2 tsp ground cardamom

Heat water, lime juice and chopped dried fruit in a small pot over medium heat. Let gently simmer for 5 minutes while stirring. Then add  berries and cardamom and simmer for 10 more minutes, stir occasionally. Let cool slightly before serving.

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  1. Emily
    Posted 25 Nov ’11 at 18:12 | #

    they sound SO GOOD! saffron in pancakes, that is such a great idea.
    The photo of the frozen berries is marvelous!

  2. Posted 25 Nov ’11 at 20:27 | #

    Love it!

  3. Posted 25 Nov ’11 at 20:55 | #

    Yummy! I like the idea of using the banana in the mixture and well done for scratching the sugar :)

  4. Posted 25 Nov ’11 at 22:15 | #

    mmmm deliciosoooo;) A great saffron recipe just in time for 1:a advent! Seems that you go on nice little adventures from time to time:) Any great findings on Gotland? I´ll give it a try making a vegan version of these yellow beauties.. Much Green Love to you and thanks for…all that you are!

    • Hanna Lucia
      Posted 24 Mar ’15 at 21:09 | #

      Elenore, my love, did you manage to make it vegan?! I’m interested in that version if you did! Stor kram! <3

  5. Posted 26 Nov ’11 at 00:18 | #

    These sound so interesting, especially with saffron and banana. I love how you guys make your own healthier versions of everything, including desserts! They look beautiful.

  6. Posted 26 Nov ’11 at 00:34 | #

    Saffron pancakes? Really? I’m so glad I found this recipe. I love saffron. It’s one of my favourite spices. I’ve never tried it in a pancake before. I’m excited to try this recipe.

    You’re so lucky you get to go on adventures. I’m stuck at home with the kids all the time. These pancakes look so delicious, especially with the fruit jam and mascarpone cheese. Thank so much for sharing :)

  7. Posted 26 Nov ’11 at 04:08 | #

    INCREDIBLE!Thank you so much for sharing such a delicious recipe, I’m so excited to try n’ make it this weekend :D

  8. Posted 26 Nov ’11 at 04:18 | #

    Those berries look, so sweet, juicy and divine! Lovely photos :)

  9. Posted 26 Nov ’11 at 08:18 | #

    saffron pancakes! i think that i am in love!

    i appreciate that you always find delicious foods and transform them into both delicious AND healthy creations.

  10. Posted 26 Nov ’11 at 08:36 | #

    Wow, these look amazing. Definitely not what I expected when I read pancakes though! My partner is Swedish, I may have to raid his grandmother’s recipes. Beautiful images too.

  11. Posted 26 Nov ’11 at 12:47 | #

    Amazing recipe, amazing colours!

  12. Posted 26 Nov ’11 at 16:55 | #

    I never would have thought to add banana and carrot, but I can see how it would work! Great suggestion.

  13. Posted 27 Nov ’11 at 21:57 | #

    Interesting taste combo! I would of never thought of mixing saffron and bananas but hey, why not?!

  14. Dennis
    Posted 27 Nov ’11 at 22:08 | #

    Looks lovely! Saffron in pancakes is a great suggestion, I will try it for sure.

  15. Posted 30 Nov ’11 at 09:46 | #

    As usual, fantastic recipe and a pristine ingredient combination :)
    Take care! xxx

  16. Posted 2 Dec ’11 at 04:54 | #

    Those pancakes are gorgeous! I love how golden yellow-orange they are. Beautiful pictures, as always!

  17. Posted 6 Dec ’11 at 06:01 | #

    Looks delicious! need to try this! bookmarked for later used! thanks for the great recipe!

  18. Amanda Scapini
    Posted 7 Dec ’11 at 12:56 | #

    My name is Amanda, I´m brazilian and read you guys every day. Even when you don´t blog :)
    Just want to say that I did this AMAZING pancakes yesterday, for my daughter´s snack (she´s the same age as Elsa), and we all loved.
    As I never follow exact instructions (shame on me), I´d like to suggest two adds that I did. Put orange zest, cause orange with carrots are a favorite, and some white raisins. Please, please, pleeease try next time. :)
    And thanks for evething you share with us.
    Kisses, Amanda & Alice.

  19. Posted 8 Dec ’11 at 02:30 | #

    Looks delicious. Would love for you to share this with us over at foodepix.com.

  20. Posted 11 Dec ’11 at 12:16 | #

    Every day I’ve been getting a reference to Sweden — I think this is because I’m looking for it, since I’d like to move there eventually. So, here’s today’s reference. I should start bookmarking them or keeping track. This recipe looks fantastic — I love that it’s gluten free. Your photos are amazing, too!

  21. Anna
    Posted 10 Mar ’12 at 13:36 | #

    I love this recipe. I’ve made it a few times now :-) Can you please put it in your recipe index? I love making it, but always struggle to find it. Thank you!

  22. Natalie
    Posted 26 Aug ’12 at 19:51 | #

    I’ve made this recipe twice, and loved it both times! The only problem is that it sticks a LOT to the pan. I haven’t been able to get it out without losing chunks.

    The first time was a half batch. I used a medium, extremely ripe banana, so I think it had a larger banana-to-everything-else-ratio. I also ground oats in a food processesor to make whole oat flour instead of rice flour. It tasted like wonderfully rich banana bread! For the jam, I used blueberries, blackberries, and raspberries with cinnamon instead of cardamom. Delicious!

    The second batch that I made was tasty, but not as good as the first. I used a large banana that was only spotted, not overripe. I used oat flour again, which I ground myself in my mortar and pestle, but that did not alter anything. I baked them for the same amount of time in 12 mini muffin cups and I waited until after everything was mixed before I added the baking powder. This made them fluffier, but that did not fit well with the eggy flavor. Make sure you add the saffron before you chop so it can color the cakes! For the jam, I used cardamom and blueberries, black currants, and two kinds of cherries. It came out thick like a paste, but I love it too much for that to be a bad thing. These are a wonderful back-to-school recipe for running to my early classes! Thank you!

    I am curious, though. I noticed that you do not use oat flour in any of your recipes. Have you ever tried it? Oats naturally have a small amount of gluten, like spelt, and taste wonderfully nutty when it’s toasted. It’s easy to make the flour yourself from grinding rolled oats. The flour is also white, so brightly colored ingredients really stand out. If you have successfully used it, I would love to hear how!

    Thanks again! I can’t wait to try another recipe from your wonderful site!

  23. Posted 13 Sep ’12 at 13:58 | #

    I love your recipe and pictures to them!
    I love pancakes and always want to try a new recipe.

  24. Mona
    Posted 15 May ’13 at 09:30 | #

    I absolutely love your Blog. I love the way you write your recipe.you have shown love and care for your family and for us the readers.
    Having recently suffered from a lot of digestion problem and I think the tests will show some wheat and dairy intolerance,Your blog is a big inspiration/help for me. I have been for years a massive fan of cooking and baking, I have a good collection of cooking books ranging between home cooks to Michelin star cooks, in fact some of them are signed as well however, when I start eliminating wheat and dairy from my diet(and exploring the free-from isle in the supermarket), I struggled !!!!
    I can’t say that my diet was bad in the first place, but wholemeal wheat was a stable and number one grain. So when I start looking for helping hand out there ,I found your blog. My first ever gluten free, wheat free recipe was on of your recipes. Not a day pass by now without visiting your blog to get ideas and inspiration.I truly Appreciate the effort and the time you put in this for us. Thanks for being here for me. Mona.

  25. Posted 22 Oct ’13 at 15:04 | #

    Got into this place in search of healthy recipes. awesome..you have a lot of wesome recipes..loved this place.

  26. Eva
    Posted 25 Dec ’13 at 14:11 | #

    Perfect Christmas morning treat! I had mine with orange marmalade, which was divine!
    Merry Christmas ! xxx

  27. Posted 28 Apr ’14 at 03:04 | #

    These look great! Interesting twist on a favorite brunch item. I will have to give them a try.

  28. Mathilda
    Posted 11 Nov ’14 at 08:28 | #

    Hi! Absolutely love your blog, and this recipe looks amazing! Saffron is one of my favourite spices…
    But I wonder if you ever tried making this recipe in one larger pan? How would you adjust the baking time?

  29. Katherine
    Posted 17 Jan ’16 at 17:40 | #

    I am making these for breakfast for my husband and I right now!

  30. Posted 7 Apr ’17 at 01:47 | #

    Saffron is one my favorite ingredients and this pancake is exactly the kind of recipe I was looking for so thaaaannnkk uuuuu guys :)

    If you love saffron too I would advice you guys use in biryani and it goes perfectly well in sweet rice too, a must try recipe in case you haven’t yet

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