Lemon Dutch Baby – a delicious recipe with milliliters Coconut Cream, Eggs, Flour, Almond Milk, Lemon, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 220u00b0C (425u00b0F).
2
Place coconut cream in the refrigerator.
3
Combine eggs, flour, almond milk, lemon zest, salt, vanilla essence and sugar in a blender. Blitz until well-combined and aerated.
4
Place butter in a saucepan over high heat. Heat until melted. Whilst still on heat, pour batter into the centre of the saucepan, and immediately transfer saucepan to oven. Bake for 25 minutes or until golden brown.
5
Meanwhile, retrieve coconut cream from the fridge and combine with 2 tablespoons icing sugar in a mixing bowl. Using electric beaters on high, beat coconut cream until it forms stiff peaks. Set aside in the fridge.
6
Remove pancake from oven. Pour over lemon juice and top with whipped coconut cream.
702
kcal
Calories
56
g
Fat
33
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 200 milliliters Coconut Cream, 3 whole Eggs, 1/2 cups Plain Flour, 3/4 cups Almond Milk, and more.
Yes, Lemon Dutch Baby falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
