Dairy-Free Dutch Baby Pancake
A fluffy and impressive Dutch Baby pancake, made without dairy or eggs. Perfect for a special breakfast or brunch.
Ingredients
- 1 cup Unsweetened Almond Milk
- 1 cup All-Purpose Flour
- 2 tablespoons Tapioca Starch
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 tablespoons Vegan Butter
- 1 tablespoon Powdered Sugar (optional)
- 1 cup Fresh Berries (for serving)
Instructions
- 1Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats.
- 2In a blender, combine almond milk, flour, tapioca starch, baking powder, salt, maple syrup, and vanilla extract. Blend until smooth.
- 3Carefully remove the hot skillet from the oven. Melt vegan butter in the skillet.
- 4Pour the batter into the hot skillet. Bake for 20-25 minutes, or until puffed up and golden brown.
- 5Dust with powdered sugar (optional) and serve immediately with fresh berries.
Substitutions
Tapioca Starch →
Tapioca starch acts as a binder, providing structure and preventing the pancake from being too crumbly.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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