Blueberry Dutch Baby

Recipe by @mckwellness

Difficulty level

This Blueberry Dutch Baby featuring Bored Cow by @mckwellness has all of the ease of pancake batter, but more of the wow-factor. It's also much easier to serve to groups - no hassle of flipping individual pancakes and keeping them warm! Just mix all the ingredients together, pop into a hot cast iron skillet, and let the oven do its magic. Top with maple syrup, fresh fruit, and powdered sugar, and breakfast is on the table.

Prep Time

10m

Cook Time

30m

Servings

4-6

Key Benefits

VEGAN
FRIENDLY

GLUTEN
FREE

NUT
FREE

Ingredients

1 cup Bored Cow Original

1 tbsp coconut oil

1 tsp vanilla extract

2 tbsp coconut sugar

1 cup gluten free flour blend

½ tsp baking powder

1 tsp cinnamon

½ tsp sea salt

4 tbsp ground flaxseed

½ cup water

Mixed berries (blueberries, strawberries, raspberries)

Maple syrup

Powdered sugar

IN THIS RECIPE

Original

Available in 32 oz, 11 oz (Coming soon!)

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Instructions

Preheat your oven to 400°F. Place a 10 inch cast-iron skillet or 2- 4inch cast iron skillets in the oven to heat while you prepare the batter.
In a small bowl, combine the flax meal and water. Stir well and let sit for about 10 minutes until it thickens to a gel-like consistency.
In a large mixing bowl, whisk together the milk of choice, vanilla extract, and coconut sugar until the sugar is dissolved. Add the flax eggs to the milk mixture and whisk until well combined.
In a separate bowl, mix the gluten-free flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, whisking until smooth and free of lumps.
Carefully remove the preheated skillet from the oven and add the coconut oil, swirling it around to coat the bottom and sides of the skillet. Pour the batter into the hot skillet, then evenly sprinkle the blueberries over the top.
Return the skillet to the oven and bake for 20-30 minutes (depending on the size of your cast iron pan), or until the Dutch baby is firm to touch in the center. Remove from the oven and let it cool slightly. The Dutch baby will deflate as it cools.
Dust with powdered sugar, more fresh berries and drizzle with maple syrup before serving. Slice into wedges and serve warm.