Dutch Pancakes
Dutch Pancakes (Serves 4):
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
- 1 cup (110 g) Grain Free Flour Mix, loosely spooned into measuring cup and levelled off
- 2- 3 tbsp coconut sugar
- Pinch of sea salt
- 6 large eggs, room temperature
- 1 cup milk of choice (e.g., coconut milk carton), room temperature
- 2 tbsp of coconut oil
- Optional: ½ tsp vanilla extract
Method:
- Preheat oven to 200 degrees Celsius (non-fan forced).
- Add a large stainless steel or cast-iron frying pan to the middle of the oven and allow to preheat.
- In a medium bowl, add Grain Free Flour Mix and salt, mixing to combine.
- To a separate bowl, add eggs, coconut sugar, vanilla extract and milk of choice and whisk together by hand or using an electric mixer.
- Gradually sift dry ingredients into bowl of wet ingredients, mixing well to combine. Doing so gradually helps to achieve a smooth batter, free of lumps.
- Carefully remove hot frying pan from the oven and add coconut oil to the pan, rotating to coat the entire surface in oil including the sides.
- Add batter to frying pan and place in the oven for 15 minutes or until pancake is completely set and cooked through.
- Remove from the oven and carefully slide onto a large plate.
- Serve with maple syrup, honey, or other desired toppings. Alternatively, for a savoury version, top with smoked salmon and/or toppings of choice.