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Gluten Free Dutch Baby
Gluten-free Dutch baby pancake is fluffy and delicious. I make it with a combination of almond flour and coconut flour. The blueberries are optional!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 4 tablespoons unsalted butter, divided
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup sweetener of choice (I use the stevia equivalent)
- 1/2 cup blanched finely ground almond flour
- 1/3 cup coconut flour (40 grams)
- 1 teaspoon baking powder (gluten free if needed)
- 1/2 cup blueberries (optional)
Preheat oven to 425 degrees F.
Divide the butter between two 9-inch pie plates, two tablespoons in each.
Place the pans in the oven as it heats, to melt the butter and get the pans hot.
In a mixing bowl, whisk together the eggs, milk, vanilla, sweetener, almond flour, coconut flour, and baking powder. Whisk until the batter is smooth and free of lumps. Since the batter does not contain gluten, there are no worries about over-mixing.
Carefully remove the pie plates from the oven. Pour half of the batter into each of them. If using, scatter the blueberries on top, then quickly return the pans to the oven.
Bake until edges are browned and center is set, about 20 minutes.
Cut each pancake into four slices and serve warm, 2 slices per person, with your favorite topping.
Adapted from humoroushomemaking.com.
Nutrition info does not include a sweetener (since I use stevia), berries or toppings.
Calories: 335kcal | Carbohydrates: 12g | Protein: 13g | Fat: 26g | Saturated Fat: 11g | Sodium: 244mg | Fiber: 5g | Sugar: 12g