Pancakes are wonderful things. This recipe is not for thick American pancakes, but lightweight and crispy Dutch pancakes best served hot with cinnamon sugar or a dash of lemon and honey topped with fresh fruit. It works great as a wrap for any filling ,savoury or sweet, or make a stack of small ones for breakfast.
The three ingredients are milk, flour and eggs. We highly recommend experiment with different milks and flours, chickpea flour and oatmilk is a personal favourite combined with applesauce or flax instead of eggs.
Serving size: 10 small pancakes
Preparation time: 5 minutes
Cooking time: 5 minutes
Clean-up time: 5 minutes
Skill level: Novice chef
300 ml milk (make your own oatmilk or use soya/coconut milk for low carb pancakes)
2 eggs/1 mashed banana/80 ml apple sauce/80 ml Greek yogurt/Flax-seed egg replacement
100 g flour
Coconut oil for frying
1 teaspoon baking powder for thicker, fluffier pancakes
Blueberries, raspberries and other berries, fresh or frozen
Cinnamon, ginger, lemon
Add a teaspoon of mustard to turn this pancake mix into batter for toad in the hole.
1. Mix all three ingredients into a smooth, liquid batter.
2. Heat a frying pan on high heat and coat the base lightly with oil.
3. Pour out a tenth of the batter (around 45ml) into the well-oiled, heated pan. The secret to crispy pancakes is to use very little batter. Do not pour to fill the base, pour only a little then roll the pan to spread the batter evenly.
4. Cook until the top side is dry and the edge begin to curl, flip and cook for the same length of time on the other side (about a minute on each side).
5. Serve hot with toppings and fillings of your choice.
Storage: The batter will store for 2-3 days in the fridge. Eat the pancakes hot or cold on the same day.
The nutritional value will depend on the nutritional value of ingredients used – cow’s milk or soya milk, gluten free flour or coconut flour, different brands of products – will all add up to different end results. We used unsweetened soya milk (o carbs), eggs (0 carbs) and Juvela Gluten Free Flour (83 carbs). The approximate nutritional value for each pancake is 8g carbohydrates per serving.
Eggs: Substitute 1 egg for 1 tablespoon of ground flax seed mixed with 2.5 tbs water and let stand for 5 minutes.
Gluten: Use gluten-free flour.
Milk: Subtitute 1:1 cow’s milk for soya, coconut, oat or nut milk
Lower the carbs: Substitute 1:0.5 flour for coconut flour (100g flour = 50g coconut flour). Add a bit of extra liquid when using coconut flour and be aware that the texture does change and they become very delicate.
This recipe was created in the Ergohacks Kitchen. It was first published on 4 March 2014 and last updated on 20 April 2016.