Double Dutch Chocolate Baby
Mishmash of a popover, crepe, and pancake. Perfect for brunch or a quick dessert option.
- 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
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.