They are simply delicious and a typical Dutch treat! These small little versions of pancakes are what we Dutchies like to call poffertjes! (pronounced poffertyehs) Ohhh, how do I love to treat myself to these!!!
The best part about them is that you can use anything you like to top them with! We left the syrup, jam, icing sugar and nutella (unfortunately) behind, and instead made a delicious and healthy variant of it. I chose to top these cute little pancakes with blueberries, rasberries and pomegranate, absolutely yummy! Pomegranate is super healthy and full of potassium, vitamin C and polyphenols. This is a powerful antioxidant, which is also found in green tea and red wine. So, be generous when using these as your topping! 😉 And this great dish is also gluten-free, sugar-free and dairy-free. I love it!
Here is what you’ll need and how to make it:
Ingredients (2 portions)
- 4 tbsp buckwheat flour
- 2 tbsp almond flour
- 2 eggs
- ½ tsp baking powder
- 100 ml almond milk
- 1 tbsp honey
Extra supplies: ‘poffertjespan’, which looks like this. This pan is specially used to make poffertjes but you can also drop small batches of the batter in a normal frying pan and create mini pancakes!
How to make it
- Whisk the eggs together with the almond milk in a large bowl (you can also mix this in a blender or with a hand mixer)
- Mix all the dry ingredients (buckwheat flour, almond flour and baking powder) in another bowl
- Add the dry ingredients to the egg mixture and mix well. Add the honey (optional).
- Grease the ‘poffertjespan’ with some coconut oil. Putt the mixture into the pan and bake on both sides till golden brown.
For the topping: heat the fruit in a saucepan until you get a nice sauce. Add the sauce to the poffertjes on your plate.
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