Little Dutch Pancakes


Serves 6-8 

2 Cup or 260 gr spelt flour 
2 flax eggs* 
6 Tbsp ahorn syrup 
1 1/4 Cups or 300 Ml oat milk (I us Provamel)
1 pack baking powder ( I use Biovegan) 
Pinch of Himalaya salt 
Coconut oil

How to
1. Combine the dry ingredients in a bowl.
2. Pour the oat milk and ahorn syrup to your mixture.
Mix until smooth and set a side for 15 minutes.
3. Heat a poffertjes pan with coconut oil and divide the batter with a tablespoon or piping-bag (if you don't have a poffertjes pan melt coconut oil in a frying pan. Add teaspoonfuls of the batter in circular movements to create the mini pancakes). Cook until bubbles form and then flip and cook the other side.
4. Repeat this until the batter is gone.
5. Top the little pancakes with fresh fruit, coconut shreds and ahorn syrup & enjoy!

Bon appétit!

* 1 Flax egg: 1 tbsp flaxseed meal and 2 1/2 tbsp water. Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg