I grew up in a small village in the north of Holland where pancakes were served for dinner! It was only when I started traveling to the States that I discovered pancakes were served for breakfast as well! It was a weird idea to eat dinner for breakfast but I only had to try it once to be convinced that pancakes taste fantastic any time of the day! 😉
Another difference is that in Holland we eat crepe-like pancakes, thin but large; as big as your plate. We like to melt butter on the pancake and sprinkle lots of powdered sugar and/or decorate it with a thick and sticky syrup, called “stroop”. We then roll the pancake up, nice an tight and cut into bite-size pieces. Yummm..
This fluffy pancake recipe is a healthier and in my opinion, yummier version of the American pancake. I know it’s sounds almost too good to be true, you’ll only find out when you try it! I use whole-wheat flour instead of white, agave instead of sugar and the butter is replaced with coconut oil.
- 1 ½ cup whole wheat flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp raw agave syrup
- 1 ¼ cups milk
- 1 egg
- 2 tbsp coconut oil
- Put the flour, baking powder and salt in a large bowl and start mixing in the milk, egg, agave and coconut oil, mix until smooth.
- Heat a lightly oiled (I use coconut oil) frying pan over medium high heat. Scoop the batter into the pan and brown on both sides.
- Serve hot with all your favorite toppings!
- My favorites? Condensed milk, banana, maple syrup, cinnamon, coconut shavings.