Dairy-Free Dutch Baby Pancake with Apple Compote

Instructions

1. 1Preheat your oven to 220°C. Place a 25.4 cm cast-iron skillet inside the oven to heat up while the oven preheats.
2. 2In a blender, combine the 0.75 cup All-Purpose Flour, 2 tablespoons Granulated Sugar, 0.25 teaspoon Salt, 3 large Eggs, 0.75 cup Almond Milk, and 0.5 teaspoon Vanilla Extract. Blend these ingredients together until the mixture is completely smooth.
3. 3Carefully remove the very hot skillet from the oven. Add the 2 tablespoons of Coconut Oil to the hot skillet and swirl it around to coat the bottom and sides of the pan.
4. 4Pour the smooth batter from the blender into the hot, oiled skillet. Immediately place the skillet back into the preheated oven.
5. 5Bake the Dutch baby pancake for 20 to 25 minutes. It is ready when it is puffed up significantly and has turned a golden brown color.
6. 6While the pancake is baking, prepare the apple compote. In a saucepan, combine the 2 medium, peeled and diced Apples, 2 tablespoons Brown Sugar, 0.5 teaspoon Cinnamon, and 1 teaspoon Lemon Juice.
7. 7Cook the apple mixture over medium heat for 5 to 7 minutes. Stir occasionally until the apples are tender when poked with a fork and the sauce has thickened slightly.
8. 8Once the Dutch baby pancake is fully baked, carefully remove it from the oven. Spoon the prepared apple compote over the top of the pancake.
9. 9Serve the Dutch baby pancake with apple compote immediately.

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