Dairy-Free Dutch Baby Pancake
A light and airy Dutch Baby pancake, perfect for a weekend breakfast. This version is completely dairy and nut-free, using oat milk for richness and a sprinkle of sunflower seeds for texture.
Ingredients
- 1 cup All-purpose flour
- 1 cup Oat milk
- 3 Eggs
- 4 tablespoons Vegan butter
- 2 tablespoons Sugar
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 2 tablespoons Sunflower seeds
Instructions
- 1Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat up.
- 2In a blender, combine flour, oat milk, eggs, sugar, vanilla extract, and salt. Blend until smooth.
- 3Carefully remove the hot skillet from the oven. Melt vegan butter in the skillet.
- 4Pour the batter into the hot skillet and sprinkle with sunflower seeds.
- 5Bake for 20-25 minutes, or until puffed and golden brown.
- 6Dust with powdered sugar (optional) and serve immediately.
Substitutions
Dairy milk → Oat milk
Dairy butter → Vegan butter
Nuts → Sunflower seeds
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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