Dutch style pancakes for the win … especially when someone else is making them. Do you have a favourite pancake recipe or do you prefer crepes or fluffy American style pancakes? Read on below for the dairy free option to Dutch style pancakes. Slightly thicker than crepes but not as fluffy as the American pancakes I love these as they can filled and then rolled up. Enjoy!
250 gr all purpose flour
500 ml almond milk
2 tsp sugar
1 tsp vanilla sugar
In a large mixing bowl add the flour and half the almond milk. Mix on low until combined. Add in the sugar and remaining almond milk and mix on medium until combined. Add the two eggs and vanilla sugar and mix for 30 seconds on high speed. The consistency should be similar to crepes (quite liquid). If you feel it is too thick add two tsp of almond milk and combine.
Heat up a frying pan at medium high and melt a dab of coconut fat in it (if not a non stick pan). Once the coconut fat is melted spoon in enough of the mix to coat the bottom of the pan. Cook until the edges become crisp and small bubbles form of the surface. Gently flip and cook another two minutes. Serve immediately or save in an air tight container in the fridge for up to three days. Enjoy with fresh berries, maple syrup, honey and even chocolate sprinkles like the Dutch.
I like adding these as part of a simple brunch. Create a small buffet with assorted fruits, berries, maple syrup, honey, roasted nuts, nut butters, spices like cinnamon and nutmeg as well as various types of chocolate from the Dutch chocolate sprinkles to shaved chocolate. Does it show that breakfast and brunch is my favourite meal of the day?