Dutch Babies Lightened Up
Elevate your breakfast game with "Dutch Babies Lightened Up," a healthier take on the classic puffed pancake! This guilt-free version swaps out heavy cream for unsweetened almond milk (or low-fat milk) and offers the option of whole wheat flour for a boost of fiber, creating a light and airy delight that's as nutritious as it is delicious. Made effortlessly in a blender and baked to golden perfection in a hot cast iron skillet, this recipe is ready in just 30 minutes, making it perfect for busy mornings or weekend brunches. Top your Dutch Baby with a sprinkle of powdered sugar, a squeeze of fresh lemon juice, and a medley of fresh berries for a gorgeous, flavor-packed finish. Gluten-free and dairy-free adaptations make it versatile, while its elegant presentation ensures it’s always a crowd-pleaser.
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Recipe Information
Ingredients
- 3 pcs Large eggs
- 0.75 cups Unsweetened almond milk (or low-fat milk)
- 1 tsp Vanilla extract
- 0.5 cups All-purpose flour (or whole wheat flour for added fiber)
- 0.25 tsp Salt
- 1 tbsp Unsalted butter
- 1 tsp Powdered sugar (for topping, optional)
- 1 tsp Fresh lemon juice (optional)
- 0.5 cups Fresh berries (optional)
Instructions
Preheat your oven to 425°F (220°C). Place a medium-sized cast iron skillet (or oven-safe non-stick pan) in the oven to heat as it preheats.
In a blender, combine the eggs, almond milk, and vanilla extract. Blend for about 15-20 seconds until thoroughly combined.
Add the flour and salt to the blender. Blend again for another 20-30 seconds until the batter is smooth and slightly frothy. Scrape down the sides if necessary.
Carefully remove the heated skillet from the oven (using oven mitts) and quickly add 1 tablespoon of unsalted butter. Swirl the butter around the pan to coat the bottom and sides evenly.
Once the butter has melted completely, pour the batter into the prepared skillet. Immediately return the skillet to the oven.
Bake for 18-20 minutes, or until the Dutch Baby is puffed and golden brown around the edges. Avoid opening the oven during baking to prevent deflation.
Remove the skillet from the oven and let the Dutch Baby rest for a minute or two. It will deflate slightly as it cools, which is normal.
Optionally, sift powdered sugar over the top and drizzle with fresh lemon juice. Top with fresh berries or your favorite fruits for added flavor and texture.
Slice into wedges and serve immediately. Enjoy your lightened-up Dutch Baby!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 13.3 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 451 mg | 35% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
