Another non-vegan recipe! OMG.
I am THRILLED to post this recipe, but also a little bit sad, and for the same reason: this was one of my all-time favorite breakfasts pre-vegan, but I could NOT create a vegan version. I think I tried at least 15 recipes to make a vegan version of this fantastic breakfast, and one was sorta close. The rest were total failures.
So I’m beyond excited to finally share this breakfast on my blog, because I love it and it’s fantastic and easy and my go-to weekend breakfast. BUT I’m disappointed because I always expected I would post a vegan version for my vegan readers out there. No worries, the competitive side of me will NOT accept defeat, I shall find and post a vegan way to make this!!!
Buuuut I’ve been trying for 4 years now with no success, so it might be awhile…
These Dutch babies have been a favorite weekend meal for me since before I can even remember. Growing up, some of our closest (in our hearts) family members lived not-so-close in real life, and every time we visited them they made us Dutch babies for breakfast. They were more a rare breakfast “treat” for many years, but somewhere along the way became a staple.
I think I made these every weekend for two straight months after starting to eat eggs again. And I’ve barely slowed down….
They’re really easy, and I love that they’re a good happy medium between an unhealthy weekend treat but still a fairly nutritious breakfast. The bad news is they really don’t work well with healthier flours. I’ve tried. Many times. The flavor’s still great and the texture is good, but they don’t puff up and create bubbles the same way at all. White flour all the way…. 😉
I’m sharing our “his and hers” versions today because I usually want a sweeter weekend breakfast, and Preston wants something savory. I love love love pancakes, but he’s not a big fan. We can compromise on waffles a fair amount, but not as often as I want 😉 Another reason Dutch babies win so often!
- 3 eggs
- 3/4 C flour
- 3/4 C almond milk
- 1 T butter
- *NOTE: it’s so easy to adjust the servings on this because it’s just a simple ratio – for each egg, use 1/4 C flour and 1/4 C milk. 1 egg is perfect for a medium portion.
- Preheat a cast iron skillet or 8×8 baking dish in a 425 degree oven. (If you increase the quantity to make more, adjust your baking dish accordingly!)
- Whisk together eggs, flour, and almond milk.
- When the oven is preheated, melt the butter in the pan. When it’s completely melted, pour the batter in. Bake for about 15-20 minutes, until bubbling and the top is just turning golden.
Serve them with fruit, powdered sugar, jam, maple syrup, honey, nutella or even caramel and chocolate sauce for a sweet version! Serve with sauteed veggies, barbeque sauce, sausage, sriracha and peppers for a savory version! Or add whatever sounds good to you. These are the perfect blank slate to add what you want 🙂
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