Dairy-Free Mini Dutch Pancakes (Poffertjes)
Mini Dutch Pancakes. Tiny morsels of soft pancake goodness in your mouth! Dairy-free and delicious! Great for breakfast or dessert.
- 2 cups all-purpose flour
- 4 tsp baking powder
- 4 tbsp icing sugar
- pinch salt
- 1 cup oat milk or almond milk
- ½ cup water
- 3 eggs
- 2 tsp vanilla extract
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 moulds of the pan. You should have ⅛ tsp of coconut oil per mold.
Pour enough batter to fill the mould half way. Do not fill to the top or it will overflow. Repeat the process until all moulds are filled.
Cook until you see bubbles form on the top of the pancake. Flip with a skewer and fry on the other side until golden brown. Serve with maple syrup and fruit of choice. Enjoy!
Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Calcium: 33mg | Iron: 1mg