Tuesday, December 17, 2013

Dutch Poffertjes (Dairy, Gluten and Refined Sugar Free)

Our oldest daughter just finished a family tree project for school.  Throughout her planning, we had a lot of conversations about our heritage.  My husband's family is Canadian with a few generations back coming from England.  I was born in the Netherlands, so oldest has figured out she is half Canadian and half Dutch. My youngest for some reason has told us she is French.  We are not quite sure how that works, but she is convinced of this.  Not sure if that is from Quebec or France ;)
Having all of my extended relatives still in the Netherlands we have gone for several visits.  A few years ago, we took the girls and for the first time our oldest experienced "poffertjes." She enjoyed them at a restaurant associated with a local castle so ever since then, we call them princess poffertjes.  For those who are unfamiliar, poffertjes are simply little pancakes, traditionally made with yeast and fried in a special pan.  My mother and sister have both since purchased a cast iron poffertje pan which they are willing to share. Poffertjes are traditionally served with powdered sugar and syrup.  Since we are part Canadian, we use pure maple syrup ;)

  • 1/3 cup buckwheat flour
  • 1/4 chickpea flour
  • 1/2 cup tapioca or arrowroot starch
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon gluten free vanilla
  • 3 eggs separated
  • 3/4 cup non dairy milk
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon grapeseed oil, extra for frying
  • 5 drops liquid stevia


  1. In a separate bowl, beat egg whites until stiff peaks form.
  2. If using a cast iron pan, turn it onto a medium heat so it will be ready for the prepared batter.
  3. In a one cup bowl add milk and apple cider vinegar.
  4. In a medium size bowl combine buckwheat flour, chickpea flour, starch, sea salt, baking soda, baking and baking powder.
  5. Add eggs, milk, oil and stevia stirring to fully combine.
  6. Gently fold in egg whites into the rest of the batter.
  7. Spoon or use a squeeze bottle to pour batter into prepared poffertje pan.

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