Thin Dutch pancakes from chickpea flour – gluten, dairy, eggfree and vegan

In Holland we bake our pancakes thin. In fact, a thick pancake is called an American pancake. Some people (my husband) make them as thin as possible, like a French crêpe. Others bake them a bit thicker to be able to put slices of apple or bacon in. An authentic Dutch pancake is made with wheat flour (sometimes half buckwheat flour), eggs and milk. But all three can be replaced.

Chickpea flour

If you use chickpea flour, you don’t need to add binders like eggs or tapioca. Therefor it is perfect for baking pancakes. Try to make them as thin as possible, because chickpea flour can become a bit dry. But not to thin, because this will make flipping harder.

What to eat withe the pancakes?

My favorite topping with chickpea pancakes is honey. This compensates for the bit dry structure. In the picture I combined ut with banana. Fresh fruits or homemade jam are perfect as well. You can also use some coconut whipped cream.

Baking in oil?

I use just a bit of oil, especially in the middle of the pan. I have lowered my fat intake but I do still have some coconut, avocado or olie oil. If you are a skilled baker you might try to do it without.

Ceramic pan

I use a ceramic non-stick pan. That way you can easily flip the pancake. A non-stick also ensures that you’ll need just a little bit of oil. I still eat (moderately) fat and oil and I do bake my pancakes in a little coconut oil (and I am definately not the best pancake baker).

Size of the pan

Use a pan that is not too big. The batter is not the same as a crêpe batter, so you cannot make them that big. I use a pan of about 9 inches. The base will then be about 8 inches.