Vegan Dutch Baby Pancake with Raspberries

A vegan-friendly version of a traditionally non-vegan dessert. This vegan dutch baby pancake with raspberries calls for seven basic ingredients and no more than 10 minutes of prep time, for a quick sweet breakfast even when you’re strapped for time.

Course Dessert

Cuisine Western

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Equipment

1 9-inch (23cm) cast iron skillet

Ingredients

1 tablespoon coconut oil
1 ½ cup plant-based milk
4 tablespoons flaxseed meal
1 teaspoon vanilla extract
⅛ cup sugar
1 ⅓ cup all-purpose flour
½ cup fresh raspberries

Instructions

Place one tablespoon of coconut oil in a 9" cast iron skillet and set it in the oven while preheating it to 400°F (200°C).
In a small bowl, mix 4 tablespoons of flax meal with ¾ cup (180ml) of warm water. Let the mixture sit for 5 minutes until it thickens.
Pour the milk, flax eggs, vanilla, sugar and flour in a blender, and blend until smooth.
Remove the skillet from the oven. Handle it carefully, as it's hot! Pour the batter in the skillet, then arrange fresh raspberries on top.
Bake for 45 to 50 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown. Let the pancake sit for 15-20 minutes before serving.

Nutrition