You don’t need a visit to Amsterdam to try out these delicious vegan Dutch pancakes, perfect for breakfast, lunch, dinner or just a snack.
Prep time: 10 minutes
Cook time: 15 minutes
Makes 4 pancakes
150g all-purpose flour
1 heaped tsp cornstarch
270ml unsweetened plant-based milk
4 strips of plant-based bacon
1 tsp vanilla sugar (optional)
Maple syrup and icing sugar to serve
- In a mixing bowl, whisk together the flour, cornstarch and, if using, the sugar.
- Gradually, add the plant-based milk to the flour mix while whisking until you have a smooth batter. Then, stir in a splash of sunflower oil. Set aside while you heat up the skillet to a medium-high heat.
- Add some oil to the warm skillet and fry one strip of bacon on both sides. I usually divide each strip into 4 pieces before frying them and spread them evenly over the skillet.
- Once your bacon has crispened up, pour some batter over the bacon, enough to form a thin pancake. Swirl your skillet around to form a nice, round pancake.
- Flip your pancake with a spatula once the top is dry. Remove once cooked and repeat until all your batter is finished.
- Pour a bit of maple syrup on each individual pancake and roll it up. If you like, sprinkle them with a bit of icing sugar. Sweet toppings like these will go great with the heartiness of the vegan bacon.
Dutch pancakes are typically thin, filled with sweet or savoury additions. This recipe is foolproof and quick to make.
If you like them fluffy, try Olivia’s recipe for vegan beetroot pancakes.
Keep any leftover pancakes covered in the fridge overnight and enjoy the next day for breakfast, lunch, dinner or as a midday or evening snack.