Dutch Baby Pancakes

About Penzeys Cinnamon Sugar

Bianca Zapatka

Fluffy and dense Dutch Baby pancakes are baked in a cast iron skillet and finished with your choice of fruit, maple syrup and vanilla.

Vegan + Gluten Free Dutch Baby

Servings 4

Prep 10 min. Cook Time 30 min. Total Time 40 min.

Ingredients

• 2 C. gluten-free flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 pinch of salt

• 3 TBS. raw cane sugar or other sweetener of choice

• 1 ¾ C. plant milk e.g. soy, almond, cashew, or oat milk

• ⅓ C. applesauce or other egg substitute

• 1 tsp vanilla extract or some ground vanilla or cinnamon

• 2 tsp apple cider vinegar or lemon juice

• 1 TBS. vegan butter or coconut oil

• ⅔ C. frozen or fresh berries

• optional 2 tsp cornstarch

Ingredients

1. Preheat the oven, including a 9.5 inch cast iron skillet (or 2 small skillets), to 356 °F

2. Sift the flour, baking powder and baking soda into a bowl. Add salt and sugar and mix everything together.

3. Combine plant milk, applesauce, vanilla extract and apple cider vinegar in a measuring cup. Then pour into the flour mixture and mix briefly until smooth.

4. Remove the preheated pan from the oven with oven gloves. Melt the butter in it and spread it evenly. Pour the batter into the pan.

5. Toss frozen berries in cornstarch, then spread evenly on the batter.

6. Bake the pancake for 30-35 minutes, or until the edges are golden brown and a chopstick comes out clean. Then remove from oven and garnish with desiccated coconut, fresh berries and pomegranate seeds, if desired. Or simply dust with powdered sugar or drizzle with maple syrup. Serve with vanilla sauce or a scoop of vanilla ice cream.