Egg-Free Dutch Baby Pancake

Ingredients

• 1 cup All-purpose flour
• 2 tbsp Sugar
• 0.25 tsp Salt
• 1 cup Milk (dairy or non-dairy)
• 0.25 cup Applesauce (unsweetened)
• 1 tsp Vanilla extract
• 2 tbsp Vegan butter
• 2 tbsp Powdered sugar (for dusting)
• 1 medium Lemon wedges (for serving)

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

Instructions

1. 1Preheat your oven to 220°C. Place a 22.86 cm cast iron skillet or oven-safe dish into the oven while it heats up.
2. 2In a blender, combine the 1 cup of all-purpose flour, 2 tablespoons of sugar, 0.25 teaspoon of salt, 1 cup of milk, 0.25 cup of applesauce, and 1 teaspoon of vanilla extract. Blend everything together until the mixture is smooth.
3. 3Carefully take the very hot skillet out of the oven. Add the 2 tablespoons of vegan butter to the hot skillet and let it melt completely.
4. 4Pour the smooth batter from the blender into the hot skillet with the melted vegan butter.
5. 5Place the skillet back into the preheated oven. Bake for 20 to 25 minutes, or until the pancake has puffed up significantly and the top is a golden brown color.
6. 6Carefully remove the puffed pancake from the oven. Dust the top with the 2 tablespoons of powdered sugar.
7. 7Serve the Dutch baby pancake immediately with the 1 medium lemon wedges on the side for squeezing over the top.

Substitutions

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