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.

Author: The Urben Life

Meal Type: Breakfast

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 2 servings

Calories: 115 kcal per serving

Ingredients

1 tbsp - ground flaxseed
3 tablespoons - water
¼ cup - aquafaba
⅓ cup - dairy free milk
⅓ cup - all purpose flour
1 tbsp - granulated sugar
1 tsp - vanilla extract
½ tsp - sea salt

Instructions

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.
Mix ground flaxseed and water together to create a flax egg then set aside.
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.
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.
To serve, sprinkle powdered sugar on top and garnish with your favorite fresh fruit.

Nutrition