Dairy-Free Dutch Apple Pancakes (Poffertjes)

Ingredients

• 1 cup All-purpose flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 2 Egg replacer, prepared according to package
• 1 cup Dairy-free milk (oat, soy, or almond)
• 1 medium Apple, peeled and grated
• 1/2 tsp Cinnamon
• Dairy-free butter substitute, for greasing
• Powdered sugar, for dusting

Instructions

1. 1In a large bowl, whisk together the 1 cup of all-purpose flour, 1 tsp of baking powder, and 1/4 tsp of salt until well combined.
2. 2In a separate medium bowl, whisk together the prepared 2 egg replacers and 1 cup of dairy-free milk until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a whisk or spoon until just combined. Be careful not to overmix; a few small lumps are okay.
4. 4Gently stir the 1 medium apple, peeled and grated, and the 1/2 tsp of cinnamon into the batter until evenly distributed.
5. 5Heat a griddle or pancake pan over medium heat. Add enough dairy-free butter substitute to lightly grease the surface. The pan is ready when a drop of water sizzles and evaporates quickly.
6. 6Pour about 2 tablespoons of batter onto the hot griddle for each pancake. Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set.
7. 7Carefully flip each pancake with a spatula. Cook for another 2-3 minutes on the second side, until golden brown and cooked through. The pancakes should feel slightly firm to the touch.
8. 8Transfer the cooked pancakes to a plate. Dust generously with powdered sugar and serve immediately.

Substitutions

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