(Almost) Vegan Dutch Baby Pancakes

I’m not a big fan of pancakes. Truth be known, I’m not a big fan of breakfast. I don’t eat eggs (and don’t even get me started on bacon, sausage or hash browns). To be clear though, I never ate any of those things—eggs, occasionally but only the whites—even before I became plant-based. Eric, however, once in a blue moon—which, thank god, only occur once every two to three years—does enjoy a “traditional” blue plate” breakfast but hey, I love him all the same. Anyway, when you start talking about Dutch Babies … powdered sugar … fresh squeezed lemon … well, that’s the one breakfast thing I really love. And so, I thought I’d see if there was a way to make a vegan version. As it turns out, there “kinda” is … well, there are some recipes out there that are 100 percent vegan but I have found that I just have to use egg whites for the binding agent so hence, here’s my recipe for “almost” vegan Dutch Babies.

Almost Vegan Dutch Baby Pancakes

PREP TIME: 15-20 minutes | COOK TIME: 30 minutes

  • 1 stick plant butter, I use Mykos Cultured Vegan Butter
  • 1 cup almond flour
  • 7 egg whites*
  • 1 cup coconut milk (or any plant-derived milk)
  • ½ tsp vanilla extract
  • Powdered sugar
  • Lemon wedges

Heat oven to 400 degrees. Melt butter in a cast iron skillet being careful not to burn it. In a large mixing bowl, whisk egg whites and milk together, add vanilla and fold in flour. Gently pour mixture directly onto melted butter, place in a heated oven and cook for 25-30 minutes. Serve with sprinkled powdered sugar and fresh lemon wedges. And sure, you can use syrup and berries and all that jazz too, but I’m a minimalist when it comes to these sweet treats. Enjoy! *About the egg whites, I have seen some recipes that use aquafab and flax-based egg substitutes but I have yet to become a fan of either so I’m sticking with the whites, for now.

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