Oh Yum: Vegan Dutch Baby Pancake
Ok ok … I know, I almost never share any sweet recipes so I’m long over due for this one. I was going to do regular pancakes, but then you know, I wanted to do something a bit more “elevated” with some wow factor. You’ve given up so many of your culinary creature comforts, but you certainly don’t have to give up on flavor or presentation. How can you impress your family and friends a breakfast time? THIS RECIPE RIGHT HERE. No one will bat an eyelash before digging in.
Note: This recipe also uses silken tofu (like the quiche we did earlier), so grab a few extra cartons and you’ll be good to go whenever you need. They’re shelf stable so they won’t take up room in your fridge.
I found this recipe at RainbowPlantLife.com and it worked out beautifully. If you’re sensitive to citrus due to heartburn or gerd, by all means just replace that juice with more nut milk. I made mine with lemons instead of oranges because that’s what I had on hand.
3 tablespoons vegan butter, divided
1/2 cup almond milk or soy milk
10 ounces silken soft tofu
1/3 cup maple syrup
1 1/2 teaspoons vanilla extract
1/4 cup freshly squeezed orange juice
1 cup all-purpose flour
1/4 teaspoon sea salt
1 cup fresh or defrosted frozen blueberries
1/2 teaspoon ground ginger
1 medium orange, zested
Garnishes: powdered sugar, coconut whipped cream and/or maple syrup
Now, head on over to rainbowplantlife.com and get the full recipe and get cooking!