Egg-Free Dutch Baby Pancake with Berry Compote

Ingredients

• 1 cup All-purpose flour (gluten-free blend if needed)
• 1 cup Plant-based milk (almond or oat)
• 2 tablespoons Arrowroot powder
• 2 tablespoons Sugar
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 2 tablespoons Vegan butter, melted
• 2 cups Mixed berries (fresh or frozen)
• 1 tablespoon Lemon juice
• to taste Maple syrup

Instructions

1. 1Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet into the oven while it heats up.
2. 2In a blender, combine the 1 cup all-purpose flour, 1 cup plant-based milk, 2 tablespoons arrowroot powder, 2 tablespoons sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Blend this mixture until it is completely smooth.
3. 3Carefully remove the very hot 10-inch cast iron skillet from the oven. Add the 2 tablespoons melted vegan butter to the hot skillet and swirl it around to coat the bottom and sides.
4. 4Pour the smooth batter from the blender into the hot, buttered skillet. Place the skillet back into the preheated oven.
5. 5Bake for 20 to 25 minutes. The pancake is ready when it is puffed up and has turned a golden brown color.
6. 6While the pancake bakes, make the berry compote. In a saucepan, combine the 2 cups mixed berries and 1 tablespoon lemon juice. Cook this mixture over medium heat, stirring now and then, for about 10 to 15 minutes, until the berries have softened and the liquid has thickened into a sauce.
7. 7Once the Dutch baby is golden brown and puffed, carefully remove it from the oven. Let it cool in the skillet for a few minutes before slicing it into wedges. Serve the warm Dutch baby wedges with the prepared berry compote and a drizzle of maple syrup.

Substitutions

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