Dutch Pancakes (Pannenkoeken) - Dairy-Free
Thin, large, dairy-free Dutch pancakes (pannenkoeken) that can be topped with sweet or savory ingredients.
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Ingredients
- 1 cup All-Purpose Flour
- 1 1/2 cups Plant-Based Milk
- 2 large Eggs
- 2 tbsp Vegan Butter
- 1/4 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together the flour and salt.
- 2Gradually whisk in the plant-based milk until smooth. Add the eggs and whisk until well combined.
- 3Heat a large non-stick skillet or crepe pan over medium heat. Grease the pan lightly with vegan butter.
- 4Pour 1/4 cup of batter onto the hot pan and swirl to spread it thinly and evenly.
- 5Cook for 2-3 minutes per side, or until golden brown.
- 6Repeat with the remaining batter, greasing the pan as needed.
- 7Serve hot with your favorite toppings, such as syrup, fruit, or savory fillings.
Substitutions
Milk → Plant-Based Milk
Replaces dairy milk to make it dairy-free.
Butter → Vegan Butter
Replaces dairy butter for greasing the pan.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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