Another holiday tradition that has quickly become a favorite! Dutch pancake or Pannenkoeken cake, aka Crepe Cake! A #BrunchItOnSundays special! How high can you stack?
This cake has 15-16 delicious thin pancakes stacked up with gooewy caramel layers! A slice of heaven! Here is what goes Into this!
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Healthy Pannenkoeken “Crepe Cake”
WHAT:
1 cups whole wheat or GF flour
3/4 cup almond meal
1/4 teaspoon sea salt
1 tbsp pure cane sugar or stevia
2 eggs or 1 egg/1egg white
2 cups almond milk, or any milk
2 teaspoons any oil /butter + some for cooking
Toppings
Caramel or Dutch syrup (Schenkstroop)
Pecan pieces
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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 pannekoeken 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.
Layer pancakes and spread caramel/syrup in between each cake carefully. Should make a stack of 15-16 crepes. Add more caramel over the top and sprinkle pecan pieces over the top.
May use toppings of your choice as well. This is delicious warm or cold.
Enjoy!
Xoxo, Ana?
@ColorfulFoodie
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