Dutch Pannenkoeken (Pancakes) - Gluten-Free & Egg-Free

Ingredients

• 1 cup Gluten-Free All-Purpose Flour
• 1 cup Plant-based Milk
• 1/4 cup Applesauce
• 2 tbsp Maple Syrup
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 tbsp Oil

Instructions

1. 1In a large bowl, combine the 1 cup Gluten-Free All-Purpose Flour, 1 cup Plant-based Milk, 1/4 cup Applesauce, 2 tbsp Maple Syrup, 1 tsp Baking Powder, and 1/4 tsp Salt. Whisk everything together until the batter is smooth and there are no lumps.
2. 2Place a 10-inch non-stick skillet or griddle over medium heat. Let it heat up for about 2 minutes. Add the 1 tbsp Oil to the hot skillet and swirl it around to coat the bottom.
3. 3Pour 1/4 cup of the batter into the center of the hot, oiled skillet. The batter will spread out to form a thin pancake.
4. 4Cook the pancake for 2 to 3 minutes on the first side. You will know it is ready to flip when the edges look set and small bubbles start to appear on the surface.
5. 5Carefully flip the pancake using a spatula. Cook for another 2 to 3 minutes on the second side, until it is golden brown and cooked through.
6. 6Slide the finished pancake onto a plate. Repeat steps 3 through 5 with the remaining batter to make more pancakes, adding a little more oil to the pan if needed between pancakes.
7. 7Serve the Dutch Pannenkoeken immediately with your favorite toppings.

Substitutions

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