Dutch Pancakes
35-40 mins
Nutritional Information
4 servings
Ingredients
125g whole wheat flour
240ml unsweetened almond milk
3 large eggs
1 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
2 tbsp coconut oil
Optional toppings: fresh berries, banana slices, Greek yogurt
Micronutrient Information
Energy
Protein
Fat
Saturated Fat
Carbohydrates
Sugar
Fibre
Method
Total
980 kcal
36 g
48 g
24 g
104 g
20 g
16 g
Step 1 - Preheat oven to 220°C (425°F). Place a 25cm cast-iron skillet or oven-safe pan in the oven while it preheats.
Step 2 - In a large bowl, whisk together eggs until light and frothy.
Step 3 - Add almond milk, maple syrup, and vanilla extract. Whisk to combine.
Step 4 - Gradually add flour and salt, whisking until smooth with no lumps.
Step 5 - Let batter rest for 10 minutes.
Step 6 - Carefully remove hot pan from oven, add coconut oil and swirl to coat.
Step 7 - Pour batter into the hot pan and immediately return to oven.
Step 8 - Bake for 20-25 minutes until puffed and golden brown.
Step 9 - Serve immediately while warm with your chosen toppings.