This peach oat dutch baby is a completely gluten-free crispy, fluffy skillet pancake made with oat flour and oatmilk and topped with a fresh peach compote!
Preheat oven with cast iron skillet in it to 450.
Heat a small pot over high heat and add frozen peaches, maple syrup, Oatly Barista Edition Oatmilk, vanilla extract and cinnamon. Bring to a boil. Once boiling, reduce heat to medium-low and let simmer for 10 minutes, stirring occasionally.
Meanwhile, add eggs, oat flour, coconut sugar, Oatly Barista Edition Oatmilk, and baking soda to a high speed blender or stand mixer. Blend or mix on high for 2-3 minutes.
Take cast iron skillet out of the oven and melt your vegan butter in the pan. Once fully melted, pour batter into the skillet and return to oven. Bake for 15-18 minutes. (My preferred bake time was 17 minutes.)
Take the dutch baby out of the oven and top with peach compote, non-dairy yogurt, fresh peaches, and powdered sugar. Slice and serve.
Recipe adapted from A Beautiful Plate.