Healthy Rainbow Pannekoeken

This is for the Dutchies who live abroad and like to bring a little more of The Netherlands to the world! I’m Brazilian, but my love is Dutch, and I love Holland! Every now and then we indulge in the taste of the homeland.

As usual, I try to healthify our options, without sacrificing the taste! I Had to bring #Pannekoeken again but must admit. Hubs cooked them up! He is better at this then I am! Happy #BrunchItOnSundays!

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Healthy Rainbow Pannekoeken for brunch!(Dutch Pancakes)

WHAT:

1 cups whole wheat or GF flour
3/4 cup almond meal
1/4 teaspoon sea salt
1 tbsp pure cane sugar
2 eggs or 1 egg/1egg
2 cups almond milk, or any milk
2 teaspoons coconut oil + some for frying

Toppings

Your choice! I clearly used all fruits in the rainbow and then some: Banana, Kiwi, Magenta dragon fruit, blueberries, mango, blackberries, strawberries, Papaya AND
Dutch Schenkstroop over the top!

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HOW:

Combine flour, salt and sugar in a large mixing bowl. In a small mixing bowl, mix eggs and oil. Make a well in the center of the dry mixture and pour in the wet mixture. Add milk 1/4 cup at a time, nice and evenly until evenly combined. Batter should be fairly thin and runny.

Oil a large skillet and heat it over medium-high heat. When it’s hot (should sizzle if you splash water on it), pick up the skillet and pour in 1/3 to 1/2 cup of batter (depending on how large your skillet is) into the skillet, then quickly swirl around to spread the batter out until it no longer spreads. Cook the pannekoek until the top looks dry and no longer shiny, then flip it.

Cook for another minute or two until the bottom is browned. Repeat until all the batter is used. Serve with a ton of fruit!! Or any toppings you desire, really. Get creative! Use your favorite toppings!

Enjoy!

Xoxo, Ana?
@ColorfulFoodie

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