Vegan Thin Pancakes (Dutch‑Style Pannenkoeken)
Delicate, golden, thin pancakes — wonderfully soft, beautifully pliable, and completely free of eggs and dairy. They cook up light and tender, fold or roll beautifully without tearing, and taste just like the traditional version. Delicious filled with creamy coconut yogurt, fresh fruit, and a drizzle of sweet syrup. Simple, versatile, and perfect for breakfast, brunch, or dessert.
Shared by selly
Time
30 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Pancake Batter;
- 200 g all‑purpose flour
- 300–350 ml unsweetened plant milk (oat, soy, or almond — oat works best)
- 100 ml water.. 1 tbsp cane sugar or coconut sugar
- 1 tbsp neutral oil (sunflower or melted coconut oil) + extra for pan
- 1 tsp pure vanilla extract.. ½ tsp fine sea salt
- #To Serve;
- Coconut cream or vegan yogurt
- Fresh fruit (blood orange, plum, berries, or stone fruit)
- Maple syrup or fruit syrup.. Chopped nuts or seeds.. Dusting of cinnamon
👩🍳 Instructions
- 1
Make the batter: In a large bowl, whisk together flour, sugar, and salt. Gradually pour in plant milk and water while whisking constantly until completely smooth and lump‑free. Add oil and vanilla; whisk well. The batter should be thin and smooth — similar to cream. Let rest 10 minutes — this makes the pancakes easier to spread and flip.
- 2
Heat the pan: Lightly brush a non‑stick pan over medium heat with a tiny amount of oil. When hot, pour in a small ladle of batter, tilt and swirl immediately to coat the bottom thinly and evenly.
- 3
Cook: Fry for 1–1½ minutes until the top looks dry and edges lift easily. Flip carefully and cook another 30–45 seconds until golden brown both sides. Stack on a plate. Repeat until all batter is used.
- 4
Serve warm: Fold or roll the pancakes. Fill with creamy topping and fresh fruit, drizzle generously with syrup, and sprinkle with nuts and a little cinnamon. Enjoy immediately while warm!