Vegan Dutch Baby Pancake with Raspberries
A vegan friendly version of a traditionally very non-vegan dessert. This vegan Dutch baby pancake with raspberries calls for seven basic ingredients and no more than 10 minutes of prep time, for a quick sweet breakfast even when you’re strapped for time.
ingredients
- 1 tablespoon coconut oil
- 2 cups plant-based milk (I used almond milk)
- 4 flax eggs
- 1 teaspoon vanilla extract
- ⅛ cup sugar
- 1 ⅓ cup all-purpose flour
- ½ cup fresh raspberries
instructions
- Place the coconut oil in a 9" cast iron skillet and set it in the oven while preheating it to 400°F (200°C).
- Pour the almond milk, flax eggs, vanilla, sugar and flour in a blender, and blend until smooth. Transfer the batter into a medium bowl and let it sit for at least 10 minutes.
- Assemble the pancake. Remove the skillet from the oven (handle it carefully, as it's hot), then arrange fresh raspberries to the bottom of the pan, and carefully pour the batter on top. If you mix the raspberries into the batter, they tend to release too much moisture when baking, resulting in a soggy or undercooked pancake. An alternative is to simply add fresh raspberries on top of the pancake once it's baked.
- Bake for 30 to 35 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
- Remove from the oven, dust with powdered sugar and top with more fresh berries, lemon juice or maple syrup.
nutrition
Nutrition Facts
Vegan Dutch Baby Pancake with Raspberries
Amount per Serving
Calories
144
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Sodium
83
mg
4
%
Potassium
74
mg
2
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin C
2
mg
2
%
Calcium
93
mg
9
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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