Vegan Dutch Baby Recipe
This vegan dutch baby recipe is easy to make yet looks super impressive. Its golden brown, crispy edges and custard-like center is delicious for breakfast or brunch.
Servings 2 servings
Calories 145kcal
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- ¼ cup aquafaba
- ⅓ cup dairy free milk
- ⅓ cup all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
- Preheat oven to 425F and spray a round baking dish with cooking oil. If using a cast iron skillet, place inside the oven to warm.
- Mix ground flaxseed and water together to create a flax egg then set aside.
- Once flax egg has gelatinized, add it to a small blender with aquafaba, dairy-free milk, flour, sugar, vanilla, and salt. Blend until well combined.
- Pour mixture into baking dish and bake for 25 minutes. The dutch baby should have slightly risen, golden brown sides and a custard-like center. If using a cast iron skillet, melt 2 tablespoons of vegan butter in hot skillet before pouring the mixture in.
- To serve, sprinkle powdered sugar on top and garnish with your favorite fresh fruit.
Nutrition
Calories: 145kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 602mg | Potassium: 74mg | Fiber: 2g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 0.02mg | Calcium: 70mg | Iron: 1mg
