Mix all wet and dry ingredients in separate bowls. Add wet to dry while stirring.
Heat pan/griddle to a little less than medium. Add vegetable oil to pan, about 2 tablespoons per pancake.
Pour batter into pan and fan out batter to all sides. Do not pour too much batter into the pan, only pour enough to cover the bottom of the pan. Once batter is not shiny, flip and cook for about 30 seconds on the other side. Roll up the thin pancake and drizzle with Lingonberries.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.