One of my sister's favorite foods has always been French Toast, and I have to say it's something that I love but rarely make because it requires so much time and energy, so early in the morning.
So I stumbled upon this fabulous thing called a Dutch Baby and it looks like it has the potential to make Brenda's day. It has all the goodness of a French Toast/Pancake hybrid but with 1/2 the effort.
I'm not kidding, this thing is SUPER FAST to whip up. SUPER. FAST.
So this recipe is for my sister, and all you moms out there who love French Toast, but just don't have the time.
DAIRY FREE DUTCH BABY
Adapted from http://prettyprovidence.com/german-pancakes/
Serves 4-6 (ish)
- 6 eggs
- 1 cup flour
- 1 cup almond or coconut milk
- 4 tbs Earth Balance or other vegan butter substitute
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp fresh grated nutmeg
- Powdered sugar and real maple syrup for serving.
In a blender, combine the eggs, flour, almond milk, vanilla, salt, cinnamon, and nutmeg. Blend until smooth.
***NOTE: I don't recommend trying this in a food processor unless you want to clean up a gigantic mess when everything leaks out all over your countertop and into the inner workings of your food processor. Not that this happened….but it did.***
Once the oven and pan are preheated, drop your butter substitute into the pan and allow it to melt completely. Pour in the blended batter and bake 20 to 25 min or until puffed and golden brown.
Serve with a dusting of powdered sugar and maple syrup.
Hubby and I both agreed that the taste and texture of this is just like French Toast in pancake form, plus you simply can't beat the speed of the prep work!
Happy Mother's Day!
Peace,
Laura
