Vegan and Gluten-Free Dutch Pancakes (Pannenkoeken)

Ingredients

• 1 cup Gluten-Free All-Purpose Flour
• 2 tbsp Tapioca Starch
• 1.5 cups Plant-Based Milk
• 2 tbsp Dairy-Free Butter
• 1 tbsp Maple Syrup
• 1/2 tsp Vanilla Extract
• 1/4 tsp Salt
• 1 tbsp Sunflower Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, add the 1 cup of Gluten-Free All-Purpose Flour, 2 tablespoons of Tapioca Starch, and 1/4 teaspoon of Salt. Whisk these dry ingredients together until they are well combined.
2. 2In a separate medium bowl, add the 1.5 cups of Plant-Based Milk, 2 tablespoons of Dairy-Free Butter (melted), 1 tablespoon of Maple Syrup, and 1/2 teaspoon of Vanilla Extract. Whisk these wet ingredients together until everything is smoothly blended.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Whisk everything together gradually until you have a smooth batter with no lumps. Let the batter rest for 5 minutes.
4. 4Place a 25.4 cm non-stick skillet on the stovetop and heat it over medium heat. Add the 1 tablespoon of Sunflower Oil to the skillet and let it heat up for about 30 seconds until it shimmers slightly.
5. 5Carefully pour about 1/4 cup of the batter onto the hot skillet for each pancake. Swirl the pan gently to spread the batter into a thin, even circle.
6. 6Cook each pancake for 2 to 3 minutes on the first side, until the edges look set and small bubbles appear on the surface. Carefully flip the pancake using a spatula and cook for another 2 to 3 minutes on the second side, until it is golden brown and cooked through.
7. 7Remove the cooked pancake from the skillet and serve it immediately while it is hot. Repeat steps 5 through 7 with the remaining batter, adding a little more sunflower oil if needed between pancakes.

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