Vegan German Pancake {Dutch Baby}

5 from 3 votes

Vegan German Pancake {Dutch Baby}

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.

Prep Time7

Cook Time30

Total Time37

Course: Breakfast, Dessert

Cuisine: German

Keyword: dried fruit, fruit, pancakes, vegan

Servings: people

Calories: 250kcal

Author: Vikkie Lee

Equipment

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.

Video

Notes

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.

Nutrition