Today I’m sharing a delicious way to make chocolate pancakes with a cultural twist. These Dutch pancakes originate from the Netherlands and are also called Poffertjes. They’re tender and absolutely tasty! A must-try if you’re a pancake lover. Perfect for breakfast or dessert.
This recipe is made with a blender and is dairy and gluten free. You can easily achieve the same results without a blender but ensure your sift the flour. The blender just makes it easier in terms of combining the ingredients well without any clumps.
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Mini Dutch Blender Pancakes Recipe (Poffertjes) (Dairy-Free, Gluten-Free)
Serves 42 mini pancakes
Ready in 30-40 mins.
2 cups gluten-free baking flour
4 tsp baking powder
4 tbsp powdered icing sugar
pinch of salt
1 cup oat milk
2 tsp vanilla
1 cup water
3 free-range eggs
Coconut oil for cooking
Required: Blender, aebleskiver pan and silicone brush
In a high power blender, add dry ingredients and blend until combined. Then add wet ingredients and blend until well combined. You may need to use a spatula to scrape down the sides of the blender.
Heat your aebleskiver pan over medium heat. Brush coconut oil into molds of the pan. You should have 1/8 tsp of coconut oil per mold.
Pour enough batter to fill the mold half way. Do not fill to the top or it will overflow. Repeat the process until all molds are filled.
Let it cook until you see bubbles form on the top of the pancake. Flip and fry on the other side until golden brown. Serve with icing sugar, maple syrup and fruit of choice. Enjoy!