High-Protein Vegan Dutch Pancakes
These vegan Dutch pancakes are thin, soft, and completely gluten-free. Made with a high-protein flour blend, they’re easy to roll and perfect with both sweet and savoury toppings.
Equipment
- 1 Mixing bowl
- 1 Fork or immersion blender
- 1 Frying pan
- 1 Thin spatula for turning the pancakes
Ingredients
- 1 cup flour blend gluten free
- ¼ tsp baking powder gluten-free
- 1¼ cup non dairy milk
- cinnamon or cardamom optional
- neutral cooking oil
Instructions
- Mix all dry ingredients in a large bowl.
- Add milk and mix with a fork or stick blender.
- Allow the batter to rest for 10-15 minutes. (Do not skip this step!)
- Add more water or milk if the batter is too thick. (The batter should be pourable; just a bit thicker heavy cream).
- Heat cooking oil in a frying pan.
- Pour some batter in the pan and swirl around until the bottom of the pan is covered.
- Bake until the top is dry and the bottom golden.
- Turn, and bake until the other side is golden as well.
- Remove from the pan and place on a large plate.
- Continue baking until you’ve no batter left.
- Serve with dark treacle, golden syrup, jam, or powdered sugar.
Notes
- It’s very important to let the batter rest immediately after mixing it. It will thicken as the flour absorbs the liquid. Adding extra liquid after resting gives you full control over the final consistency of the batter.
- To prevent your first pancake from sticking to the bottom and failing, make sure the pan is really, really hot.
You can easily make your own powdered sugar by grinding a few spoonfuls of sugar in a coffee grinder.
