Dairy-Free Dutch Baby Pancake with Berry Compote

Ingredients

• 1 cup All-purpose flour
• 1/2 cup Unsweetened applesauce
• 3 Eggs
• 1 cup Unsweetened almond milk
• 2 tablespoons Granulated sugar
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 2 cups Mixed berries (fresh or frozen)
• 2 tablespoons Maple syrup
• 1 teaspoon Lemon juice

Instructions

1. 1Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet into the oven as it preheats.
2. 2In a blender, combine the 1 cup of all-purpose flour, the 1 cup of unsweetened almond milk, the 3 eggs, the 1/2 cup of unsweetened applesauce, the 2 tablespoons of granulated sugar, the 1 teaspoon of vanilla extract, and the 1/4 teaspoon of salt. Blend the mixture until it is completely smooth.
3. 3Carefully remove the very hot 10-inch skillet from the oven. Immediately pour all of the blended batter into the hot skillet.
4. 4Carefully place the skillet back into the preheated oven. Bake for 20 to 25 minutes, until the pancake is puffed up around the edges and has turned a golden brown color.
5. 5While the pancake bakes, prepare the compote: In a saucepan, combine the 2 cups of mixed berries, the 2 tablespoons of maple syrup, and the 1 teaspoon of lemon juice. Cook this mixture over medium heat for 5 to 7 minutes, stirring occasionally, until the berries have softened and the sauce has thickened slightly.
6. 6Once the Dutch Baby pancake is done baking, carefully remove the skillet from the oven. Let the pancake cool in the skillet for a few minutes to allow it to settle slightly. Slice the pancake and serve it immediately, spooning the prepared berry compote over the top.

Substitutions

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