This post is sponsored by Nasoya Tofu. Thank you for supporting the brands that keep this space possible!
You know you just really NEED brunch but don’t want to make the effort to put on real pants and go out into the world (aka my struggle every Sunday)? This vegan dutch baby is going to solve all of your brunch at home problems. I usually love a savory breakfast (give me ALL the potatoes) but sometimes, I really just crave a sweet breakfast. Now, I love pancakes and waffles as much as the next girl, but I’ve discovered my new favorite easy vegan breakfast, a vegan dutch baby!
I wasn’t sure if it would turn out like a true Dutch baby, getting all puffy in the oven and them deflating into a gorgeous pancake-like treat, but it totally did! Top with brown sugar sauteed apples and pears and I would gladly eat this dutch baby for breakfast for a couple weeks in a row (and maybe I did). The best thing about baking up this vegan dutch baby is that you can blend up the batter in just a few minutes, stick it in the oven and saute the apples and pears while it bakes.
I will say that this would be a perfect holiday weekend breakfast or brunch treat! It’s great to blend the batter up and then prepare the rest of breakfast while it’s baking. I know I always struggle with making sure everything for brunch is done at the same time (then the potatoes are cold or the waffles aren’t crispy anymore #struggle), so this is a good dish to gauge time and make sure everything is done in under an hour. I also think this would be perfect with a little extra cranberry sauce slathered on, if you have any leftover from the Thanksgiving holiday!Print
- 1 tablespoon coconut oil (affiliate link)
- 1/3 cup almond milk
- 7 ounces silken tofu -This would be equal to half of a block of tofu (I used Nasoya)
- 1 teaspoon vanilla extract
- 2/3 cup all purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1 apple (sliced)
- 1 pear (sliced)
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons coconut oil (affiliate link)
- Powdered sugar (for dusting)
- Preheat oven to 350 degrees F. Lightly grease a cast iron skillet and set aside.
- To make the dutch baby batter, combine the coconut oil (affiliate link), almond milk, silken tofu and vanilla in a blender (affiliate link) on medium high until smooth. Add the flour, granulated sugar, salt, nutmeg and cinnamon and blend until combined. Pour the batter into the greased cast iron skillet and bake for 25 to 30 minutes, or until the top of the dutch baby is golden brown.
- While the dutch baby is baking, prepare the topping. Heat a large skillet over medium high heat and melt the 2 tablespoons of coconut oil (affiliate link). When melted, add in the apple, pear, brown sugar and cinnamon. saute until apple and pears are tender and coated with the brown sugar mixture, which will take about 10-15 minutes. Remove from heat and set aside until the dutch baby is done. Top the dutch baby and sprinkle with powdered sugar.
- Serving Size: 1 piece
- Calories: 176
- Sugar: 14
- Sodium: 16
- Fat: 8
- Carbohydrates: 25
- Protein: 3