VEGAN DUTCH BABY PANCAKE

So Google ‘Dutch Baby Pancakes’ and the image that you see will be very different to this picture. They are traditionally light, puffy, flaky and crispy but do contain eggs, gluten and milk which is the cause of this dramatic pancake transformation.

But I love the idea of just making one big pancake and putting it in the oven to cook while you do other things instead of standing over the stove and flipping pancakes one by one!

I was pleasantly surprised by the way these turned out. Sweet but not too sweet, crispy but still soft in the middle, and strangely enough (considering the ingredients), very much like an apple teacake or apple pie.

Try it and see for yourself!

Details

20-25 total (prep and cooking time), serves 1 or 2 (I ate the whole lot myself!)

Ingredients

1 banana

1/2 cup almond milk

1/2 cup sorghum flour

1/4 teaspoon apple cider vinegar

1/4 teaspoon baking soda

1 tablespoon coconut oil*

Sliced apple (one half should do)

Method

1. Preheat a moderate oven
2. In a cast iron pan/skillet (or oven proof frypan) heat the oil and lightly cook the sliced apple
3. While the apple is cooking, in the blender mix the banana, almond milk, sorghum flour, ACV and baking soda
4. Then take the apple out of the pan (onto a small plate will do) and leave the remaining melted oil in the pan
5. Take the pan off the heat and while the pan is still hot add the blended mix (it will bubble a bit and this is good)
6. Place the sliced, cooked apple back onto the top of the pancake mix
7. Then bake the whole pan in the oven for about 15 mins until crispy around the edge and spongy to touch in the middle
8. Serve with maple syrup and crushed walnuts or coconut yoghurt or banana nice cream or the other half of the crispy apple

Variations

Butter or non-dairy margarine – instead of the oil you could use a tablespoon of another fat of your choice