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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
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.
Step 2
In a blender, combine the eggs, almond milk, and vanilla extract. Blend for about 15-20 seconds until thoroughly combined.
Step 3
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.
Step 4
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.
Step 5
Once the butter has melted completely, pour the batter into the prepared skillet. Immediately return the skillet to the oven.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Slice into wedges and serve immediately. Enjoy your lightened-up Dutch Baby!
Nutrition Facts
| Serving size | (519.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 641.9 |
| Total Fat 29.8g | 0% |
| Saturated Fat 11.6g | 0% |
| Cholesterol 589mg | 0% |
| Sodium 932.2mg | 0% |
| Total Carbohydrate 69.3g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 13.3g | |
| Protein 26.0g | 0% |
| Vitamin D 195.0IU | 0% |
| Calcium 450.8mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 564.0mg | 0% |
Source of Calories