Vegan Dutch 'Pannekoeken' - Places & Spaces

Vegan Dutch ‘Pannekoeken’

Sometimes you have a trial and an error and suddenly you have a winner! These typical Dutch Pannekoeken came out of an experiment while I was tweaking a Fluffy pancake recipe. I call these Dutch pannekoeken (call them Dutch crêpes if you want to) because they remind me of the pancakes my mom used to make for me when I was a kid, although my mom made them with just some plain flour and water, bake them, and sprinkled some sugar on it. (Childhood food memories are way more fun when you get older.) As I got older I ate these things mostly at kids parties and eventually I kinda stopped eating them because it was a hassle to bake, my mom got lazy, I moved out etc.


Until a few years back when healthy food blogs were shooting out of the ground with the same speed with which Rotterdam was constructing buildings. In that small little bubble, I discovered the world of the famous banana-egg pancakes. Although mine always came out like scrambled eggs with banana. Never got the hang of that one. Very soon I started to add flour, baking powder and other things to make it fluffy and foolproof. Well, I am still working on those fluffy pancakes.

In the meantime, I’ll leave you guys with this foolproof vegan Dutch pannenkoeken. Thin, but not thin as crêpes, large and mostly covered with different ingredients. Traditionally these are made with eggs and milk. But since I was trying to make perfect vegan fluffy pancakes I left out eggs and milk. I replaced the egg with soaked chia seeds. Yes, chia seeds people. Those weird black things full of omega -3, fatty acids and minerals. They are gluten free and full of fiber. When combined with water, their fat and fiber will thicken and mimic the great egg. The mashed banana will take care of binding.


A quick note before you get started:
1. Don’t use unripe bananas, use the ones that have cute little brown spots.
2. If you use self-rising flour, skip the step where you have to add baking powder and salt. You might want to add a pinch of baking powder. Although my guess is that they will come out fine if you don’t.
3. If you need to feed a big party, double the volume of the ingredients.
4. The batter might come out a little stickier than you are used to. And it may not cover the pan that easily. Just use the back of the spatula to distribute. You can even make funny pannenkoeken art.
5. If you don’t have an immersion blender (hand blender) you can grab a fork and mash up the bananas with the chia gel and water first until it’s smooth and add the flour after. Keep on mixing until you have nice smooth batter.
6. These Dutch pannenkoeken are normally great pairing with savory stuff, such as cheese. Since these pannenkoeken are made with bananas. I mean, banana & cheese. NO.

Vegan Dutch pannekoeken
Makes about 5/6 small pannekoeken.

100 gr | 3/4 cup flour (spelt, whole grain or just all purpose)
pinch of baking powder
pinch of baking soda
pinch of salt

175 gr | 1/2 cup banana chunks
1/2 tbs chiaseeds
1 1/2 tbs water
1 tbs neutral oil
1 cup | 250 ml water (or plantbased milk)

In a big mixing bowl add chia seeds and 1 1/2 tbs water. Mix it well and set aside so the chia seeds can absorb the water and turn it into a gel. When turned in to a gel form, add the bananas and half a cup water. Give it a quick blitz wit with an immersion blender (hand blender) till you have something that resembles a smoothie. Add in your flour, baking powder, baking soda and a pinch of salt. Keep the rest of the cup of water within reach.

Go back in with the blender. This time, add the water bit by bit and blend till you have a very smooth, pourable consistency. Don’t make it to runny. Give it 5 minutes to rest to let the baking soda magic happen.

In the meantime heat up a 20 cm frying pan (if have a pan with non-stick frying pan, WIN!) with a little bit of oil on medium heat. When the oil is hot pour enough batter in it to cover the whole pan. You want to tilt the pan in circles to evenly distributed the batter. It should be thin but not as thin a crepe. Don’t lift before the top is dried.

Loosen the pannekoek with a spatula and flip them over to bake them for another 5 min till it has golden brown spots. Serve immediately or keep them warm in a preheated oven till you serve them.

If you want to add fruits in it. Be my guest! Apples are the best choice. Slice them up very thin, and add them in the pan before you add the batter. Just be more careful when flipping them.

Serve them with fresh fruits, jams or just date syrup (maple works as well;))


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