Vegan Pannenkoeken (Dutch Pancakes)

Ingredients

• 200 g All-Purpose Flour
• 500 ml Vegan Milk
• 1 tablespoon Flaxseed Meal
• 3 tablespoons Water
• 2 tablespoons Vegan Butter
• 0.25 teaspoon Salt
• As needed Toppings

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

Instructions

1. 1In a small bowl, combine the 1 tablespoon of flaxseed meal with the 3 tablespoons of water. Stir well and let it sit for 5 minutes to thicken.
2. 2In a large bowl, whisk together the 200 g of All-Purpose Flour, 500 ml of Vegan Milk, the thickened flaxseed mixture, and the 0.25 teaspoon of Salt until the batter is smooth and there are no lumps.
3. 3Place a 25.4 cm non-stick frying pan over medium heat. Allow the pan to heat up for about 2 minutes. The pan is ready when a drop of water sizzles and evaporates quickly.
4. 4Once the pan is hot, pour about 1/4 cup of batter into the center of the pan. Immediately swirl the pan to spread the batter into a thin, even circle, about 20.32 cm in diameter. Cook for 2 to 3 minutes, until the edges start to look dry and the bottom is golden brown.
5. 5Carefully flip the pancake using a spatula. Cook the other side for another 1 to 2 minutes, until it is also golden brown. The pancake is done when it is lightly puffed and has golden spots.
6. 6Slide the cooked pancake onto a plate. Repeat steps 4 and 5 with the remaining batter, adding a tiny bit of the 2 tablespoons of Vegan Butter to the pan between pancakes if needed to prevent sticking. You should have about 8 pancakes.
7. 7Serve the Vegan Pannenkoeken immediately with your favorite sweet or savory toppings.

Substitutions

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