Vegan Apple Cinnamon Dutch Baby

4 from 2 votes
Course Breakfast
Servings 4


  • 1/2 cup silken tofu
  • 1/2 cup apple Juice or cider
  • 1 cup all purpose flour or 3/4 cup Gluten free flour
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp ground ginger
  • 2 tbsp non-dairy butter or coconut oil
  • 1/4 cup carbonated water added right before putting into the pan

Leavening Egg

  • 1 tbsp coconut oil melted
  • 2 tbsp baking powder
  • 2 tbsp apple Juice or cider


  • 2 apples cored and diced
  • 2 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • handful crushed pecans
  • 1/2 lemon juice of


  • Preheat oven to 425 degrees
  • In a small bowl, mix together melted coconut oil, baking powder, and apple juice creating a "leavening" egg. Set aside
  • Add the tofu, apple juice, flour, maple syrup, cinnamon, nutmeg, and ginger powder to your blender and mix until combined. Transfer to a mixing bowl.
  • Add leavening egg, ¼ cup of carbonated water, to the mixture, and gently whisk in. Do not over whisk as it will affect the carbonation.
  • Place a cast-iron (best) or heavy ovenproof pan into the heated oven for 5 minutes.
  • Remove skillet from the oven and coat with non-dairy butter. Pour the dutch baby mixture into the pan while it is still hot. Swirl the mixture several times to cover the sides of the pan.
  • Cook for 12-15 minutes, until set in the middle and golden brown around the edges.
  • In a small frying pan, while the pancake is cooking, heat 2 tbsp coconut oil Stir in cinnamon and nutmeg and juice of 1/2 Lemon and cook for 1 minute Add in your apples and sauté until all your apples are nicely coated

  • Removed Dutch baby from the oven. Top with apples and sprinkle with pecans Enjoy!
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