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Dairy-Free Dutch Baby Pancake with Berries recipe by Safe Plated

Dairy-Free Dutch Baby Pancake with Berries

A puffy, oven-baked pancake, perfect for a special dairy-free breakfast. This Dutch Baby uses coconut milk for richness and is topped with fresh berries.

35m4 servings
Contains eggContains wheatDAIRY-free
350 cal|12g protein|40g carbs|18g fat|4g fiber

Ingredients

  • 1 cup All-purpose flour
  • 1 cup Coconut milk (full-fat)
  • 4 Eggs
  • 4 tablespoons Vegan butter, melted
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
  • 2 cups Mixed berries (strawberries, blueberries, raspberries)
  • 2 tablespoons Maple syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat your oven to 220°C. Place a 25.4 cm oven-safe skillet into the oven while it preheats.
  2. 2In a blender, combine the 1 cup of all-purpose flour, the 1 cup of full-fat coconut milk, the 4 eggs, the 4 tablespoons of melted vegan butter, the 1 teaspoon of vanilla extract, and the 1/4 teaspoon of salt. Blend these ingredients together until the batter is completely smooth.
  3. 3Once the oven has reached 220°C, carefully remove the very hot 25.4 cm skillet from the oven using oven mitts. Immediately pour all of the smooth batter from the blender into the hot skillet.
  4. 4Carefully place the skillet with the batter back into the preheated oven. Bake for 20 to 25 minutes, until the pancake is significantly puffed up and has turned a golden brown color.
  5. 5Using oven mitts, carefully remove the skillet from the oven. Let the Dutch baby pancake cool in the skillet for a few minutes to allow it to settle slightly.
  6. 6Arrange the 2 cups of mixed berries evenly over the slightly cooled pancake. Drizzle the 2 tablespoons of maple syrup over the berries and pancake.
  7. 7Slice the Dutch baby pancake into portions directly in the skillet and serve immediately.

Substitutions

Cow's milk → Coconut milk

Dairy-free alternative.

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