Sweet and delicious, this vegan german pancake is adapted from a Dutch baby recipe. Its tasty crusty churro-like edge with a soft and chewy texture that's topped with fresh berries and icing sugar.
Traditionally, a Dutch baby pancake is full of flour, eggs, sugar, and milk and baked in a cast iron skillet. Also, I think it looks like a giant Yorkshire Pudding.
It's enjoyed as many peoples' favorite breakfasts, but can easily be any time of day.
And with Pancake Day just around the corner, I decided to create a Vegan dutch baby pancake, which we found a delight using easy store-bought ingredients.
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🛒Ingredients
All Purpose Flour (Plain Flour) - this is the main pancake batter ingredient. You could try whole wheat flour too for a more mealy taste.
Coconut Milk - or other plant-based milk can be used, such as oat milk, almond milk, etc.
Coconut Oil - this is to heat in a cast iron-skillet and has a high smoke point. However, you could try other plant-based vegan butter or vegetable oil.
Baking sugar - I use caster sugar so it easily dissolves in the mixture. Alternatively, you could use brown sugar for a more golden brown colour.
Liquid from canned chickpeas - this is also known as Aquafaba as a vegan substitute for eggs to help the pancake rise a little. You might be able to find OGGS in your local grocery store.
Baking powder - to also help it rise.
Orange essence - or essence of lemon to enhance its sweet flavour. Alternatively, you could use vanilla extract for a classic taste.
Nutmeg - for a warming sweet taste.
Fresh fruit - for serving, or why not consider savory toppings and omit the sugar?
Sea salt - just a pinch is enough to enhance the sweetness.
Please see the printable recipe card with exact ingredient quantities, nutritional daily values, and instructions at the bottom of this post.
🥘Equipment
You don't need much baking apparatus for this vegan dutch puff uisng simple ingredients. But I've put together a list here of the things I use (or sometimes use).
- 9" Cast iron skillet - or paella pan
- Mixing bowl
- Whisk
- Colander
- Measuring jug or medium bowl
- Measuring cups
- Measuring spoons
Note, usually, I would use a cast iron dish for Dutch baby pancakes, but my paella large non-stick pan was closer to hand. However, avoid using different pans such as glass or ceramic, as your brunch treat may not get hot enough.
📋Instructions
Preheat your oven to Gas Mark 7 / 425F / 220c / 200 c fan. Then add a lug of oil in a cast-iron skillet and place in the oven while it heats up.
Drain the excess liquid from the caned chickpeas and scoop out 6 tablespoon and set aside. You can use the chickpeas in my Morrocan soup.
Now mix all of the dry ingredients in a large bowl. You can add fresh fruit too, but we only add it at the end.
Mix all of the wet ingredients in a jug or medium bowl, including the chickpea water.
Combine the wet and dry ingredients and whisk until smooth, then let the batter rest until the coconut oil is smoking.
Quickly and carefully pour the batter into the pan, and bake in the hot oven for 30-35 minutes. But NO opening the oven door early!
Remove your oven baked pancake once golden with crispy edges and fluffy pancakes style center.
Top your giant pancake with your favorite fruit and sprinkle with powdered sugar before serving on a large plate.
Hint: if you don't have orange or lemon essence, you could drizzle some lemon juice which will also enhance the sweetness of this beautiful vegan dutch baby recipe.
👩🍳Substitutions
Here are a few changes you could try, depending on your dietary needs:
- Chickpea water - instead of aquafaba (juice from canned chickpeas), you can add 4 Flax eggs, silken tofu or ground chia seeds
- Flour- use gluten-free flour mix like oat flour instead of all-purpose or plain to make this a gluten-free dutch baby. Or you could try chickpea flour.
- Keto - if you're not needing a vegan version, you can try almond flour and omit or swap the sugar for a natural sweetener.
🍓Vegan Pancake Topping Ideas
We simply top with a generous amount of strawberries, blueberries and raspberries with a dusting of icing sugar. However, here's a few more you might find a great way to enhance your oven-baked pancake!
- Maple syrup
- Banana and peanut butter
- Vegan sour cream
- Cinnamon and sugar
- Whipped coconut cream
- Berry compote
❄️Storage
To store my dutch babies, I slice them like a pizza and store them in an airtight container in the fridge for up to 3 days.
Reheating: you can microwave for 30 seconds to a minute, but it does become quite soggy.
My favourite way is to pop it back in a pan and heat it in a warm oven, covered for about 10-15 minutes.
💡Top Tip
Avoid pouring your batter into your pan too early. I wait about 20 minutes until the oil is smoking hot. You then need to pour the mixture into your hot skillet quickly while tilting which should start sizzling.
Once the pan is covered, pour the rest of the mixture in and immediately pop it back in the oven. And don't be tempted to open your oven door to take a peek until the full 30 minutes are up in case your vegan popover collapses.
❓FAQ
After some digging, it is believed that they are the same thing but originate from Germany as opposed to the Netherlands.
Many believe they are the same thing: a popover. But they tend to be baked in different tins. Yorkshire puddings traditionally use lard or beef dripping, whereas a Dutch Baby uses butter.
🥞More Pancake Recipes
Here are more ideas you might like, from traditional pancakes, American pancakes to vegan pancakes that require a food processor:
- Low Calorie American Pancakes
- Easy Nesquik Pancakes Recipe
- Unofficial Slimming World Pancakes {Syn Free}
- Mashed Root Vegetable Potato Cakes Recipe
- 3 Ingredient Cottage Cheese Pancakes
- Vegan Oatmeal Pancakes {No Banana + Gluten Free}
- Healthy Savoury Pancakes {from Leftover Soup}
- Savoury Vegetarian Pancakes {From Leftover Soup}
📖 Recipe
Vegan German Pancake {Dutch Baby}
Ingredients
- 1 tablespoon Coconut oil
- 1 & ¼ cups All purpose flour (Plain Flour)
- 1 & ½ cups Coconut milk
- 6 tablespoon Water from canned chickpeas
- 2 teaspoon Baking powder
- 1 teaspoon Orange essence (or lemon/vanilla extract)
- 3 tablespoon Caster sugar
- Pinch Ground Nutmeg
- Pinch Sea salt
Topping
- 1 tablespoon Powdered sugar (icing sugar) to dust
- Fresh fruit of your choice
Instructions
- Preheat your oven to Gas Mark 7 / 425F / 220c / 200 c fan. Then add a lug of oil in a cast-iron skillet and place in the oven while it heats up.
- Drain the excess liquid from the caned chickpeas and scoop out 6 tablespoon and set aside. You can use the chickpeas in my Morrocan soup.
- Now mix all of the dry ingredients in a large bowl. You can add fresh fruit too, but we only add it at the end.
- Mix all of the wet ingredients in a jug or medium bowl, including the chickpea water.
- Combine the wet and dry ingredients and whisk until smooth, then let the batter rest until the coconut oil is smoking.
- Quickly and carefully pour the batter into the pan, and bake in the hot oven for 30-35 minutes. But NO opening the oven door early!
- Remove your oven baked pancake once golden with crispy edges and fluffy pancakes style center.
- Top your giant pancake with your favorite fruit and sprinkle with powdered sugar before serving on a large plate.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
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Nutrition
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