Mini Dutch Babies + Blueberry Lemon Compote (Dairy Free!)

Serves 10


For the Mini Dutch Babies

  • 3 eggs
  • 2/3 cup all purpose flour
  • 2/3 cup vanilla almond milk
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • pinch of salt
  • 6 teaspoons coconut oil


For the Blueberry Lemon Compote

  • 1 cup blueberries
  • 1/4 cup sugar
  • 1/2 cup water
  • 1/8 cup fresh lemon juice
  • 1 teaspoon lemon zest

To prepare the mini dutch babies:

  1. Preheat the oven to 425 degrees and place the muffin pan in the oven to heat up.
  2. While the oven and your pan are heating up, put all dutch baby ingredients in a blender and mix until smooth and little bubbles form on top of the batter.
  3. Once the oven is preheated, pull out the muffin pan and add a half tsp of coconut oil to each mold and, once melted, brush it around the sides.
  4. Quickly remix the batter in the blender until it forms little bubbles again and then pour batter into the muffin molds. You’ll want to fill them about 2/3 of the way full.
  5. Bake for 18-20 minutes - you’re looking for them to pop up and turn golden brown.

To prepare the blueberry lemon compote:

  1. While the dutch babies are baking add all the compote ingredients to a small saucepan and turn the heat to medium-high. Stirring frequently.
  2. Once your mixture begins to simmer, turn the heat down to low, stirring off and on until you’ve reached your desired consistency. *Make sure to take it off the heat once it’s at the consistency you want. If it gets too thick, add a little warm water to it and mix.  

To finish:

  1. When the dutch babies are done cooking, top with the compote, a sprinkle of powdered sugar, and enjoy!