Breakfast/ Plant-based Mains/ Recipes

Gluten-Free Dutch Baby Pancake

It’s going to be a great morning!  This 6 ingredient Gluten-Free Dutch Baby is made in a blender, baked for 20 minutes and absolutely delicious!  Top it with coconut yogurt, fresh fruit and a drizzle of maple syrup then serve it directly from the skillet for a beautiful and healthy breakfast or brunch dish.

Gluten-Free Dutch Baby Pancake

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By The Grateful Plate Serves: 6-8
Prep Time: 5 mins Cooking Time: 20 mins

It's going to be a great morning!  This 6 ingredient Gluten-Free Dutch Baby is made in a blender, baked for 20 minutes and absolutely delicious!  Top it with coconut yogurt, fresh fruit and a drizzle of maple syrup then serve it directly from the skillet for a beautiful and healthy breakfast or brunch dish.

Ingredients

  • 1 tbsp coconut oil
  • 8 eggs
  • 3/4 cup almond milk
  • 1 tsp vanilla
  • 1/4 cup coconut flour
  • 4 tbsp arrowroot starch
  • 1/4 tsp sea salt
  • 2 cups assorted fresh fruit for serving
  • coconut yogurt for serving

Instructions

1

Preheat oven to 425 degrees

2

Place a 10" cast iron skillet in the oven with the tbsp of coconut oil. Let it melt completely (about 3 mins) and swirl the melted oil around the skillet; set aside.

3

To a blender add the eggs, milk, vanilla, flour, starch and salt. Blend until completely combined.

4

Pour the egg mixture into the hot skillet and bake for 20-22 minutes. The pancake will be all puffed up and golden.

5

Serve immediately with maple syrup, fresh fruit and yogurt.

Notes

This is a fun dish to make with kids! Let them blend the ingredients and then watch the pancake poof up in the oven.

 

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