Are you ready to whip up a breakfast treat that will make your taste buds do a happy dance? Look no further than this gluten and dairy free Dutch Baby recipe! This fluffy, oven-baked pancake is the perfect combination of sweet and savory, and it's surprisingly easy to make. So, grab your apron and let's get cooking!
What You'll Need:
3/4 cup oat flour or GF flour of your choice
3/4 cup almond milk or DF milk of your choice
3 eggs
2 tbsp arrowroot
1 tbsp pure maple syrup
zest of 1 lemon
1 tsp vanilla extract
1/2 tsp salt
1 tbsp butter
Suggestions for toppings: Powdered sugar, butter, lemon juice, jams/jellies, syrup, Nutella
How to Make It:
1. Preheat your oven to 450°F
2. In a blender, combine all ingredients and blend thoroughly.
3. Warm your Smithey no.10 or no. 12 skillet on the stovetop and melt a tbsp of butter and coat the bottom and all sides with melted butter.
4. Pour dutch baby mixture into the pan and transfer the pan to the oven.
5. Bake for approximately 20 minutes, or until the Dutch Baby is puffed up and golden brown. Baking times will vary so keep an eye on it until you learn the best bake time for your oven.
Serving Suggestions:
Once your Dutch Baby is out of the oven and looking oh-so-tempting, it's time to get creative with your toppings. My first time having a German pancake or dutch baby was at Richard Walkers Pancake House in La Jolla, Ca. They suggest dressing it with butter, fresh lemon juice and powdered sugar... and I don't think I could ever have it any other way now! I always start with those 3 ingredients and then get creative afterwards with jams/jellies, syrup or my latest favorite; Nutella! The possibilities are endless!
So, there you have it - a scrumptious gluten and dairy free Dutch Baby recipe that will have you coming back for seconds (and maybe even thirds). Whether you enjoy it for breakfast, brunch, or dessert, this dish is sure to impress your taste buds and leave you feeling satisfied. Happy cooking!
