Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons unsalted butter
  • 2 large eggs
  • 3/4 cup unsweetened almond milk
  • 1/2 cup whole wheat white flour
  • 2 tablespoons maple syrup
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla extract (divided)
  • 1/4 teaspoon kosher salt
  • 2 cups mixed berries
  • 1/2 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1 tablespoon powdered sugar (for dusting)

Instruction

  • Preheat oven to 425 degrees.  Place the butter in a 9 or 10" cast iron skillet and place in the oven just until melted. Brush the butter around the bottom and sides of the skillet.
  • While the oven preheats, place the eggs in a blender or food processor and process until foamy. Add the almond milk, maple syrup, orange zest, 1 teaspoon of the vanilla, flour and salt, and process until well combined. Let stand at room temperature until the oven has preheated.
  • Once the oven has preheated, pulse the pancake batter 2-3 times to redistribute the ingredients. Pour the batter into the skillet evenly and bake 15-20 minutes until golden brown and puffed.  Remove from heat -- the pancake will deflate as it cools.
  • While the pancake bakes, whip the cream.  Place the heavy whipping cream, granulated sugar and remaining vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium high speed until medium peaks begin to form.  Whisk the cream by hand from there until it reaches the desired consistency (be careful not to over whip or the cream will turn into butter).
  • Serve with the dutch baby pancake with mixed berries, whipped cream and a dusting of powdered sugar if desired. Enjoy!