Vegan & Gluten-Free Dutch Baby {5 ingredients}

My 5-ingredient  vegan and gluten-free Dutch baby (oven puffed pancake) is  a perfect fast food meal, whether for breakfast, brunch or dinner. Traditionally made with eggs, milk, and all-purpose flour, my version is free of eggs, dairy & gluten.

They say that man cannot live by bread alone, but as far I know, they’ve never said anything about a woman and pancakes.

And if I’m to be perfectly honest with you readers, I confess I could easily forgo a majority of meals so long as I have an ample supply of pancake ingredients on hand. (Add some coffee to the equation, and I am all set.)

One of my favorites in the pancake department (mmm…pancake department…) is the humble Dutch Baby.

What is a Dutch Baby?

Made from a simple batter, a Dutch baby (also known as an oven pancake, puff pancake, Bismarck, Dutch puff, or German pancake) is a glorious puff of a pancake that is traditionally made with eggs, butter, milk and all-purpose flourMy mother made them all the time when I was little, and I (along with my brother and sister) loved them. 

How to Make a Vegan, Gluten-Free Dutch Baby

Unlike the original, my newfangled version of the Dutch baby is

• Vegan (no eggs, butter, or milk)
• Gluten-free 
• Lower in fat (my mom’s traditional recipe had 1/2 cup butter for a medium size Dutch baby)

But the method for making the pancake is the same:

1. Heat or melt the fat in a cast-iron skillet (in the oven)
2. Mix up a simple batter in a blender
3. Pour the batter in the hot skillet (keep it plain, or add some fruit)
4. Bake for about 30 minutes.
5. Eat!

Ingredients for a Vegan, Gluten-Free Dutch Baby

To make this darling of a pancake, you will need 5 ingredients:

• All-purpose gluten-free flour blend: Use any brand, but opt for one that specifically says that it can be used measure-for measure (1:1 ratio) for all-purpose flour.
• Flaxseed meal: This adds both fat (in the form of healthy omega-3 fatty acids) and structure to the pancake in the absence of eggs.
• Non-dairy milk: Use any variety except for full-fat coconut milk.
• Baking powder: Without eggs, the batter needs a lift from leavening to achieve some puff.
• Vegan margarine: Use a stick variety (less water than tub forms of margarine), or use your favorite oil (e.g., coconut, avocado, grapeseed,  safflower)

You can add some vanilla, if you like, or toss in some fresh berries or fruit before baking.

This is one of the most comforting meals you can make (in minutes, with minimal ingredients). Freshly puffed from the oven, it provides a guaranteed dose of cheer. Try it for yourself :).

Happy baking!

Vegan & Gluten-Free Dutch Baby (5 ingredients)

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• Author: Camilla
• Prep Time: 5
• Cook Time: 33
• Total Time: 38 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

My 5-ingredient, vegan and gluten-free Dutch baby (oven puffed pancake) is perfect fast food meal, whether for breakfast, brunch or dinner. Traditionally made with eggs, milk, and all-purpose flour, my version is free of eggs, dairy & gluten.

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Ingredients

Scale 1x2x3x

• 2 tablespoons (30 mL) vegan margarine (see notes for options)
• 2 and 3/4 cups (425 mL) non dairy milk
• 1 and 1/3 cups all-purpose gluten-free flour blend (1:1 variety; see notes)
• 1/4 cup flaxseed meal
• 2 teaspoons baking powder (certified GF, as needed)
• Optional/adjustable: 1/8 teaspoon fine sea salt
• Optional: 1 teaspoon vanilla extract

Suggested Toppings & Add-Ins

• Maple Syrup
• Fresh blueberries, raspberries or diced fruit
• Powdered sugar

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Instructions

1. Preheat oven to 400F (200C). Place the margarine in a 9-inch (22.5 cm) cast iron skillet. During the last five minutes of preheating, place the skillet in the oven to melt the margarine.
2. In a blender, process the milk, flour, flax, baking powder, optional salt and optional vanilla until completely blended and smooth.
3. Remove the skillet from the oven and pour in the batter (if you like, scatter up to 3/4 cup fresh berries or diced fruit over batter).
4. Bake in the preheated oven for 28 to 33 minutes until puffed at the edges and golden brown. Cut into edges and serve immediately with suggested toppings, as desired.
5. (Note: Dutch babies begin to lose their puff soon after coming out of the oven :))

Notes

Flour Options: 1:1 means the gluten-free flour can be used for all-purpose flour in a ratio of 1 cup to 1 cup. If you do not need this to be gluten-free, simply sub in regular all-purpose flour.

Margarine Tips & Suggestions:  I used Earth Balance buttery sticks in my testing. Do not use tub-style margarine as it has a much higher water content than sticks. An equal amount of oil (e.g., coconut oil, avocado oil, safflower oil) can also be used.

• Category: Breakfast
• Method: Baking

Nutrition

• Serving Size: 1/6 of pancake
• Calories: 156
• Sugar: 0 g
• Sodium: 233 mg
• Fat: 6.3 g
• Saturated Fat: 1.2 g
• Carbohydrates: 21.6 g
• Fiber: 2.7 g
• Protein: 4 g
• Cholesterol: 0 mg

Keywords: Dutch baby, puffed pancake German pancake, vegan, egg-free, gluten-free, dairy-free, healthy