Dutch Vegan Pancakes

Since I didn’t had any eggs in-house anymore, I decided to make this vegan version. Still delicious since I used fresh flour from the local windmill. Served with my favorite Dutch Syrup & Roasted Hazelnuts!

Vegan Dutch Pancakes & Syrup

Servings 4 pancakes
Prep Time 30 minutes
Cook Time 20 minutes


  • Crepe Pan
  • Blender


  • 1 tbsp Flax Seed
  • 250 ml Oat Milk
  • 125 gram Flour
  • Pinch of Cinnamon
  • 1 tbsp Sugar
  • Some Hazelnuts
  • Syrup like Dutch Stroop


  • Mix the flax seeds with 2 tablespoons of water. Leave this aside for about 5 minutes.
  • Pour the oat milk in the blender. Then add the flour, sugar, pinch of cinnamon & salt and the flax seeds (+the water). Blend this until smooth, and leave it on room temperature for at least 20 minutes. You could mix this as well with a whisk, however I love to use a blender!
  • In the meanwhile you can toast some nuts, chop some fruits or drink a cup of coffee..
  • When you are ready to start baking the pancakes, add some olive oil to the crepe pan. Make sure your pan is on a medium high heat before adding the pancake mixture.
  • Serve the pancakes with syrup & nuts.
Course: Breakfast
Cuisine: Dutch, Sustainable
Keyword: Pancake

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