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Blueberry Dutch Baby
Blueberry Dutch Baby
- Total Time: 25 minutes
- Yield: 6 Servings 1x
- Diet: Vegetarian
Description
Blueberry Dutch Baby is a pillowy pancake bursting with antioxidant-rich blueberries and a hint of lemon.
Ingredients
Scale
- 3 Eggs
- 1/3 cup Sugar
- 1/2 tsp Lemon Zest
- Pinch Salt
- 2/3 cup Almond Milk
- 1/3 cup All Purpose Flour
- 1/3 cup Oat, Almond or Wheat Flour (may also sub more AP Flour)
- 3 tbsp Butter
- 1 1/2 cups Blueberries (can use fresh or frozen)
Instructions
- Preheat your oven to 425° F.
- Heat a 9-inch cast iron pan over medium low heat. Add the butter and melt.
- In a medium sized bowl, whisk the eggs so they are nicely mixed together.
- Add the sugar, lemon zest and salt. Whisk until mixture becomes slightly foamy on top.
- To the bowl, whisk in the almond milk.
- Next whisk in the flours until just combined.
-
Pour the mixture into your pan with melted butter.
-
Add the blueberries to the top of the mixture, spreading them evenly.
-
Bake at 425° F for 18-22 minutes until nicely golden brown. Remove from the oven and allow to cool slightly.
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Sprinkle powdered sugar over top, slice and enjoy!
Equipment
Buy Now → - Prep Time: 5
- Cook Time: 20
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: German
Nutrition
- Serving Size: 1/6
- Calories: 202
- Sugar: 15g
- Sodium: 105mg
- Fat: 9g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 108mg
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