This is my version of a Dutch baby pancake. This pancake is so tasty and also great on a brunch menu. It is also dairy-free!
Ingredients
Recipe serves 6
5 tbsp vegan butter, cut into 5 pieces
6 eggs
1 cup unsweetened coconut milk
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cups chocolate chips (optional)
3/4 cups fresh blueberries (optional)
fresh blueberries and strawberries to serve (optional)
maple syrup
Preparation
Preheat oven to 425ºF. Add the butter to a 9 x 13 inch baking dish and place it in the oven to melt.
In the meantime, place the eggs, milk, vanilla, flour, cinnamon, baking powder, and salt in a blender. Cover and blend until the batter is smooth.
When the butter is melted, carefully remove the dish from the oven and pour the batter directly over the butter.
At this point, I like to add the chocolate chips into half of the batter and add the blueberries to the other half. Note- this is optional, you can add either the blueberries or the chocolate chips into the whole batter if you prefer.
Place the dish into the oven and bake for 20-25 minutes or until golden and puffy.
I like to serve mine with fresh berries and maple syrup.
ENJOY!
Comments