Gluten Free Dutch Baby
Puffy, golden and oven baked to perfection, this traditional German pancakes is not like regular flour pancakes. Instead of cooking on a griddle, this puff pancake bakes in a hot oven, climbing up the sides of the skillet and forming a dramatic puffy pancake shape. It is prefect for saturday mornings or your favorite holiday.
Equipment
- High speed blender like a vita-mix
- 1 10" cast iron skillet or a deep glass pie dish
Ingredients
- 3-4 tbsp unsalted butter
- 6 pasture raised eggs at room temperature
- 1 cup full fat milk or full fat coconut milk for dairy free option
- 3/4 cup Bob's Red Mill 1:1 gluten free flour blend
- 1 scoop collagen protein powder optional - I use and love the Adapt Naturals Collagen
- 1/4 tsp salt
Toppings
- 1/2 cup fresh berries
- piure maple syrup
Instructions
- Preheat oven to 425F with your cast iron skillet (or glass pie dish) inside the oven.
- In a high speed blender add eggs, milk, flour, and salt. Mix just until smooth pancake batter forms. But don't over mix! Then let batter rest during the next step.6 pasture raised eggs, 1 cup full fat milk, 3/4 cup Bob's Red Mill 1:1 gluten free flour blend, 1/4 tsp salt
- Place butter or coconut oil in your hot cast iron skillet (glass pie dish or casserole dish) and let it melt completely. But don't let the butter burn.3-4 tbsp unsalted butter
- Carefully remove the hot skillet from the oven, swirl fat around the rim of the skillet, then pour batter in the sizzling pan in a figure 8 motion. This creates peaks and valleys once the pancake puffs up.
- Return to the hot oven and bake 18–22 minutes until golden brown and dramatically puffed.
- When you remove it from the oven it was be dramatically puffed up, but then will shrink down as it cools. Enjoy it warm with some melty butter, pure maple syrup and your favorite berries.1/2 cup fresh berries, piure maple syrup
Tried this recipe?Let us know how it was!