Poffertjes are a traditional Dutch batter treat that resembling small, fluffy pancakes, with a light, spongy texture. These are delicious gluten free ones made with oat flour and the freshness from oranges. So easy to make you just need to throw everything in a bowl, mix and let it sit and its ready! Absolutely fluffy and feels like a soft pillow in your mouth. Serve them with an orange butter, maple syrup, whipped cream and/or fresh fruit. These make a wholesome delicious breakfast or even a snack!

Happy Baking!

Servings: 35-40 Proffertjes

Prep Time: 1 hour

Cooking Time: 15 mins

Total Time: 1 hour 15 mins

Ingredients: 

Orange oat Proffertjes:

• 1 1/4 cup warm milk- any milk of your choice

• 2 tsp instant yeast

• 1/4 cup orange juice

• 1 tsp Orange zest

• 1 1/2 cup oat flour

• 2.5 Tbsp sugar

• 1/2 tsp Salt

• 1 tsp baking soda

• 1 egg

Orange butter:

• 2 tbsp butter

• 1 tsp orange juice

• 2 tsp powdered sugar

• 1/4 tsp orange zest

Directions: 

1. In a bowl add milk and sprinkle yeast over it. Whisk it and let it sit for 5-10 mins till frothy.

2. Add orange juice and whisk it in.

3. Add orange zest, oat flour, sugar, salt and baking soda and mix it together till almost combined.

4. Add the egg and whisk till combined.

5. Cover it and let it sit for 45 mins till it rises.

6. Orange butter- whisk together butter, orange juice, orange zest and powdered sugar. It is ready to use.

7. When the batter is ready, heat up a proffertjes pan on low-medium heat.

8. Brush some of the orange butter in the cavities and fill the cavity about 3/4th the way up. Let it cook for 2-3 min till the bottom layer starts browning and flip it over using tongs or a knife. Let the other side cook for 1-2 mins and serve warm.

9. Serve warm with orange butter, maple syrup, powdered sugar, whipped cream and fresh fruit.

Notes/Tips:

• To make oat flour grind up oats in any food processor till fine like powder/flour.

• Do not use hot milk, it should be comfortable to touch.

• Do not over mix the batter, you do not want too much gluten formation.

• Keep the pan on low- medium so that the outside does not brown too fast and leave the inside uncooked.