Glutenfree & vegan thin Dutch pancakes from chickpea flour
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 with the pancakes?
My favorite topping with chickpea pancakes is honey. This compensates for the bit dry structure. In the picture I combined honey with banana. Fresh fruits or homemade jam are perfect as well. You can also use some coconut whipped cream.
Ceramic pan
I use a ceramic non-stick pan. That way you can easily flip the pancakes. 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.
Thin Dutch pancakes from chickpea flour
This recipe may contain
affiliate linksEquipment
- ceramic non-stick pan bottom around 8 inches
- bowl
- whisk
- soup ladle or big serving spoon
Ingredients
- ½ cup chickpea flour very thigtly packed (75-80 grams)
- 1 cup water (240 ml)
- 1 tsp Bourbon vanilla powder or extract or paste
- Celtic sea salt optional, to taste
- 1½ tsp coconut oil
Instructions
- Mix all the flour with the water and vanilla. Let rest for at least 15 minutes.
- Warm the pan between medium and high heat. I set my induction on 7, but every 'stove' and pan are different.
- I personally use some oil, especially in the middle of the pan.
- Spoon 1/3 of the batter into the pan. My soup ladle has almost the right serving size. I fill it just a quarter inch under the rim.
- Slowly move the pan around to let the batter cover the whole pan. Bake for about 3 minutes. Dont do anything yet until the batter on top is fully dried.
- Slowly shove the spatula under the pancake all around to loosen the edges. Then shove towards the middle and flip. Bake another 2 minutes.
- Repeat to make 2 more.
Did you make these pancakes or do you have any questions? Just leave a comment!