Dutch Baby – but vegan.
This vegan Dutch Baby recipe only requires 7 simple ingredients you probably already have at home! This recipe was so easy, that I was able to shoot and post this recipe in one day! And it’s so damn good. You’ve got to make this recipe this pancake day (aka tomorrow!)
7 ingredients you’ll need to make vegan Dutch Baby:
- plain flour
- caster sugar (or any sugar)
- baking powder
- oat milk
- lemon juice
- aquafaba
- salted vegan butter
What is aquafaba?!
Ok, so before I tell you what aquafaba is do you promise not to be afraid once I tell you? Ok good! Aquafaba is the liquid that the tinned chickpeas are soaked in, it basically acts like an egg and helps bind the ingredients together.
And before you have any crazy ideas of trying aquafaba straight from the tin…don’t! Trust me when I tell you it doesn’t taste the best by itself (yes, I was crazy enough to try it lol). However, I promise you… you won’t be able to taste it in the vegan Dutch Baby!
How to make Vegan Dutch Baby:
- Pre-heat your oven 220C/200C fan.
- In a bowl, combine oat milk and lemon juice. Set aside.
- Add vegan butter to your skillet and pop into the oven.
- In another bowl, combine the flour, baking soda and sugar.
- Pour your aquafaba into your wet mixture, then combine your wet ingredients with the dry.
- With oven safe gloves, remove your skillet from the oven and pour your pancake mixture into the cast iron skillet.
- Bake for 30 mins, then while the skillet is still the in oven reduce the temperature to 180C/160C fan and bake for another 10 minutes or until cooked.
- Serve with a generous squeeze of lemon juice and a dusting of icing sugar!
- Enjoy!
More vegan sweet breakfast recipes you’ll love:
- marbled chocolate banana bread
- banana bread french toast
- raspberry banana bread
- chocolate almond butter oatmeal
- apple turnovers
Watch how to video:
Vegan Dutch Baby
- Total Time: 35 minutes
- Yield: 2 people 1x
Description
Make this vegan dutch baby aka a fluffy skillet pancake with 7 simple ingredients that I'm sure you already have at home!
Ingredients
- 90 g plain flour
- 1 tbsp caster sugar
- 1/4 tsp baking soda
- 117 g oat milk (room temperature) (1/2 cup)
- 1 tsp lemon juice
- 117 g aquafaba ((liquid from a can of chickpeas) (1/2 cup)
- 28 g vegan butter (2 tbsp)
Instructions
- Pre-heat your oven to 220C/200C fan.
- Combine your oat milk with lemon juice. Set aside.
- In another bowl, combine plain flour. sugar and baking soda.
- Add your vegan butter to your skillet and pop into the oven for 2-3 minutes or until your butter its melted.
- While the butter melts, add your aquafaba to your oat milk mixture. Then pour over the dry ingredients and whisk until smooth.
- Using oven-safe gloves, remove your skillet from the oven.
- Pour your pancake batter into your skillet and bake for 25-30 minutes.
- While the skillet is still in the oven, turn the tempreture down to 180C/160C fan and bake for another 10-15 minutes or until golden and crispy on top!
- Dust with icing sugar and a generous squeeze of lemon juice. Top with vegan yogurt and blueberries. Enjoy warm!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
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Hi. Your ingredient list says to use baking soda but your instructions say to use baking powder. Which is it? Thank you.
Hi Cindy! Thanks for pointing that out, I’ve updated the recipe card! It’s baking soda! xx