Units
Scale
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!
Find it online: https://cookingwithparita.com/recipe/dutch-baby/