Ingredients
Units
Scale
- 56 g salted vegan butter
- 180 g all purpose flour
- 1/2 tsp baking soda
- 5 tbsp sugar
- 234 g oat milk
- 234 g aquafaba (aka liquid from tinned chickpeas )
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 2 tsp lemon zest
- 1 1/2 cup sliced strawberries
Instructions
- Pre-heat your oven to 220C/428°F. Pop skillet in the oven.
- Lemon sugar: Combine lemon zest with 3 tbsp of sugar. With your fingertips, massage together for 1-2 minutes. Set aside.
- Batter: To make the vegan buttermilk, combine room temp oat milk with lemon juice. Set aside for 5 minutes. In another bowl, whisk together all-purpose flour, 2 tbsp sugar and baking soda. Add aquafaba and vanilla extract to the vegan buttermilk. With oven-safe gloves, take out the skillet, add the vegan butter and pop back in the oven for 1 minute or until the butter is melted. Mix the wet and dry together, then pour over the dry and whisk together until smooth.
- Bake: Pour batter into the skillet, top with 1 cup of sliced strawberries, and sprinkle over 2 tbsp lemon sugar. Bake for 25-30 minutes. Keep the dutch baby in the oven, and turn the temperature down to 180°C/356°F. Bake for another 8-10 minutes or until the dutch baby is golden on top.
- Final touches: Top with the remaining strawberries and lemon sugar. And a little vegan ice cream, vegan cream cheese frosting or vegan yoghurt.
Nutrition
- Calories: 462