Moist, chocolaty treat – enjoy as a breakfast delight or quick dessert option

A Dutch Baby, also known as a German pancake, draws similarities to a popover, crepe, and pancake.
A traditional, non-vegan, Dutch Baby starts as a thin, eggy batter. When added to a hot iron skillet, filled with melted butter and cooked in an oven, the mixture bubbles and puffs up like a popover. It is very dramatic.
As the vegan version uses an egg substitute, I have found that the batter does not puff up as much, creating a slightly less dramatic effect. That said, you can still expect to get many oohs and ahhs when you take your creation out of the oven.
As a heads-up, the pastry deflates quickly once removed from heat. So, if you have loved ones you want to impress, gather them around the table before taking your masterpiece out of the oven.
Now, one of my favorite things about a Dutch Baby, is that everyone around the table can feel like a top chef when assembling their bubbled pastry. Similar to a crepe, this brunch item is a vessel for creativity.
Traditionally served with powdered sugar and a slice of lemon, German pancakes offer a plethora of mouth-watering options.
Consider experimenting with fruit, nuts, chocolate, vegan cheese, maple syrup, tempeh, or whatever your heart desires.
Enjoy!

Double Dutch Chocolate Baby

Mishmash of a popover, crepe, and pancake.  Perfect for brunch or a quick dessert option.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: German
Servings: 4

Equipment

  • Cast Iron Pan

Ingredients

  • ½ cup gluten free flour
  • ½ tsp arrowroot flour
  • 2 tbsp cocoa powder
  • 2 tbsp coconut sugar
  • 9 tbsp Just Egg liquid replacer
  • ½ cup vegan yogurt
  • 3 tbsp coconut oil

Instructions

  • Preheat oven to 425 degrees Fahrenheit and place your cast iron pan in the oven to get nice and warm.
    Side note: When making a Dutch Baby you want your pan to be very hot.  You also want to place your fat in the pan before adding the mixture, so the fat has time to melt and heat
    up.  The heat is key to ensuring the edges of your baby are nice and crisp.  The heat also helps your baby bubble and puff up.
    In a medium mixing bowl – whisk your dry ingredients together.  Once you are finished
    whisking, add your wet ingredients. Whisk together until just incorporated. 
    Add your coconut oil to your pan in the oven – let it melt and get hot, but don’t let it burn.
    Once your fat it ready in the pan, carefully take your pan out of the oven and add your mixture to the center of the pan.  Promptly place back into the oven for about 15 min.
    Take out of the oven and enjoy right away with whatever toppings your desire.  I personally love a raspberry puree with my Double Dutch Chocolate baby.  Your “baby” should be slightly custardy on the inside and crispy on the edges.

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