- VE
- VN
- LC
- LF
Vegan Dutch Baby
This vegan dutch baby recipe is easy to make yet looks super impressive. Its golden brown, crispy edges and custard-like center is delicious served with fresh berries and lemon juice. If you've never tried a German pancake, now is the time! Dutch babies are fluffy, airy, and delicious. The traditional recipe calls for lots of eggs but my vegan version uses a flax egg and aquafaba plus plant-based milk to make it 100% vegan.
Ingredients
Instructions
- Step 1
Preheat oven to 425F and spray a round baking dish with cooking oil. If using a cast iron skillet, place inside the oven to warm.
- Step 2
Mix ground flaxseed and water together to create a flax egg then set aside.
- Step 3
Once flax egg has gelatinized, add it to a small blender with aquafaba, dairy-free milk, flour, sugar, vanilla, and salt. Blend until well combined.
- Step 4
Pour mixture into baking dish and bake for 25 minutes. The dutch baby should have slightly risen, golden brown sides and a custard-like center. If using a cast iron skillet, melt 2 tablespoons of vegan butter in hot skillet before pouring the mixture in.
- Step 5
To serve, sprinkle powdered sugar on top and garnish with your favorite fresh fruit.
Tips & Tricks
Per serving
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