Recipes Videos

3 Ingredient Dutch Pancakes (Gluten, Egg & Dairy Free)

maart 14, 2017

Regular Dutch pancakes are made out of flour, eggs, cow’s milk and a tiny bit of salt. They are a lot thinner and bigger in diameter than their American counterpart. Americans stack their pancakes, but we Dutchies roll them.

Dutch pancakes are so versatile. You can eat them either hot or cold, add sweet or savory toppings, roll them or fold them. As a child I sprinkled poedersuiker or hagelslag all over them.

Nowadays I eat my pancakes differently. I eat them without animal products. I eat them completely Vegan!

Fear not. Vegan doesn’t mean less tasty or fake. These Dutch Vegan pancakes are just as delectable as the pancakes with dairy and eggs, but just healthier, better for the environment and without the cruelty.

Instead of cow’s milk, make pancakes with plant based milk. I love using rice milk, but if you want to go even cheaper, like I did this time, use water.

As an egg replacement I used…. applesauce! I didn’t know I could use applesauce as a binder! I always used bananas, which made the pancakes taste a lot sweeter. Definitely go for bananas if you want your pancakes sweeter. But in this recipe I used applesauce without sugar. It makes them taste less sweet. For your information applesauce with sugar is also available.

The basic ingredients I used for this recipe are not meant to make super sweet pancakes. To add sweetness I use various toppings afterwards like sugar syrup and fruit.

I encourage you to try out different ways and see what tastes best for you. And oh yeah, making over 12+ organic pancakes costed me less than three euros (excluding the toppings).

Ingredients for 12+ big pancakes

  • 400 grams buckwheat flour
  • 350 grams of apple sauce
  • about 0,8 liters of rice milk and/or water (depending on how thin you want to make your batter)

Toppings (I used)

  • sugar syrup
  • strawberries
  • cinnamon

Instructions

  • Start by pouring the buckwheat flour, apple sauce and rice milk into a big bowl. Mix the ingredients well. Keep mixing and add any extra liquid until you get a smooth consistency without any clumps. The thinner your batter is, the thinner you can make your pancakes.
  • Place a baking pan over medium heat and add some oil of your choice. I used coconut oil.
  • When the baking pan is hot enough, use a deep soup ladle to scoop out the batter. Then equally pour it over the baking pan. Wait for two seconds and use the backside of the ladle to spread out the batter over the pan. Don’t give any pressure, but let the weight of the ladle and your wrist do all the work (see video for more details).
  • After a couple of minutes it is time to flip your pancake. You will notice bubbles arriving on the surface which indicate it is time to flip over the pancake.
  • From the first attempt you can see if you used too much or too little batter. Adjust from there.
  • Keep doing this until you used up all the batter.
  • If you have made too many panpakes save them for the next morning!

Pancake Recipe Video

 


Thank you for checking out my recipe. If you try it, let me know!

Lots of love,

Kristel

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2 Comments

  • Reply Afke april 19, 2017 at 5:26 pm

    Wat tof! hoeveel “banaan” heb je nodig als je banaan gebruikt ipv appelmoes?

    • Reply Kasumikriss april 20, 2017 at 1:10 pm

      Ik gebruik vaak één banaan van normale grote 🙂

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