Vegan Dutch Baby Pancakes | Alt-Baking Bootcamp | Well+Good

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

fresh fruit

🥗Healthier: frozen fruit

💰Cheaper: canned fruit

Frozen fruit is often more affordable and just as nutritious.

Combine 4 tablespoons of flax seed meal with 12 tablespoons of warm water in a bowl to create a flax egg, stirring to ensure all flaxseed is absorbed.

Set the flax egg aside for 5 to 10 minutes to congeal.

Preheat the oven to 400 degrees Fahrenheit.

Add coconut oil to a 12-inch cast iron skillet and place it in the oven to preheat.

In a blender, add 2 cups of oat milk, 1 teaspoon of vanilla extract, and 2 tablespoons of cane sugar as wet ingredients.

Sift 1 cup of all-purpose flour to avoid lumps and add it to the blender with the wet ingredients.

Add the prepared flax egg to the blender and blend the mixture for 30 seconds until smooth.

Carefully remove the hot cast iron skillet from the oven.

Pour the blended batter into the hot skillet, being cautious of the hot coconut oil.

Bake in the oven for 30 to 35 minutes, rotating halfway through the baking process.

Once baked, remove from the oven and top with berries, powdered sugar, and a drizzle of maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens