I make two versions of these pancakes - one with whole-wheat flour and a gluten-free one with coconut flour. Both are excellent! Pannenkoeken (literally translates to pancakes) are Dutch pancakes. They are very similar to French crepes, but they are thicker and sturdier and are usually served rolled up with just a sprinkling of sugar. Unlike “Dutch Babies,” which are based on a German recipe, these pancakes are truly Dutch. One of my fondest childhood memories is of my Dutch-born dad standing in the kitchen, making us big, thick pannenkoeken sprinkled with lots of sugar.
Gluten-Free Version
Recipe Card
Dad used to sprinkle his pancakes with white sugar, but I use brown sugar because it adds flavor in addition to sweetness. If you use all-purpose flour, you can use just one cup of milk, since white flour absorbs less liquid. You’ll know the batter is right if it spreads easily in the skillet.
Ingredients
3 large eggs ½ cup plus 2 tablespoons whole milk 1 teaspoon pure vanilla extract ¼ cup (28 grams) coconut flour Cooking oil for pan (I use avocado oil) Add the coconut flour and whisk patiently until very smooth. Allow the batter to thicken for 1-2 minutes, then whisk again. Heat a small, 8-inch nonstick skillet over medium heat. Spray it with cooking spray or grease it with butter. For each pancake, pour a scant ⅓ cup of the batter into the skillet. Swirl to spread. Cook the second side briefly - it will be done in 30 seconds to 1 minute - and then slide the pancake onto a plate. Spray the skillet again and continue cooking the pancakes until all the batter is gone. Pile the cooked pannenkoeken on top of each other on a plate and cover them loosely with foil to keep them warm. Sprinkle each of them with sugar (or a sugar-free sweetener), roll, and serve.
Nutrition Info
This recipe makes 6 pannenkoeken. Nutrition for 2 (pancake only, no toppings): Calories: 210 Fat: 14g Saturated fat: 5g Carbohydrates: 10g Sugar: 12g Sodium: 127mg Fiber: 3g Protein: 10g
Chocolate hazelnut spread Whipped cream or chocolate whipped cream Blueberry compote or strawberry compote Fried bananas Cream cheese and jam For a savory version, swiss cheese and ham
