Recipes that I post on my blog, or that I have included in my book aren’t made exclusively for those purposes. They are recipes that are enjoyed time and time again in our house. Since I don’t log my daily eats, I often forget to remind you of past favorites that are still on our menu. Now that the cooler weather is moving in, I am migrating to heartier, warm breakfasts, like hot brown rice cereal, whole grain waffles, and this gluten-free Dutch baby!
Often known as German pancakes, these gluten-free Dutch babies have much more of an egg base than your average pancake, making it simpler to cut the dairy and gluten. Still, traditional Dutch babies are made with flour, milk, and eggs, so some adjustments and tests were required to get it right … and get it right I did. Not only are they tasty, but they can also be made quite quickly.
I know a few of you are shouting, “what are eggs doing on this site?” If you are one of these concerned people, please read the following article entitled, “Does the term dairy include eggs?” I wrote it specifically to address this question since it does occur frequently.
Kelli R gave the recipe a try and only had kind words to share: “This is yummy!! I just made it and we don’t want to stop eating it. I will definitely make again.”
M also tried this recipe, but used 3/4 cup Authentic Foods Superfine brown rice flour and 1/4 cup Pamela’s gluten-free all-purpose baking and pancake mix: “THIS RECIPE ROCKS!!!! What a fabulous breakfast/brunch to add to my family’s repertoire!”
Brooke F tried the recipe with chickpea flour and oat flour: “I’ve made this twice now, and freakin’ love it! It puffs up even higher than the wheat flour version we used to make.”
Special Diet Notes: Gluten-Free Dutch Baby
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, gluten-free (use Certified GF oats if needed), and vegetarian.
- 1 cup rolled oats (can sub 1 cup of your flour of choice)
- ⅛ teaspoon salt
- 1 cup regular or unsweetened milk alternative (I used unsweetened coconut milk)
- 1 Tablespoon maple syrup, honey, or agave nectar
- ½ teaspoon vanilla extract
- 4 medium eggs, brought to room temperature if you have time
- ½ tablespoon coconut oil or dairy-free margarine (I used coconut oil)
- Preheat your oven to 425ºF
- Place half of the oats in a spice / coffee grinder and whiz for about 30 seconds, or until the oats turn into a flour. Repeat with the remaining oats. I believe this can also be done in a food processor, but it is so quick, easy, and clean in a cheap little spice grinder ($15 at the grocery store!), why bother.
- Sift the oat flour and salt into a medium-sized mixing bowl. Whisk in the milk alternative, sweetener, and vanilla, stirring until everything is well combined.
- Whisk in the eggs one at a time until incorporated.
- Put the coconut oil or margarine in a 9″ pie plate, cast iron pan, or similarly sized baking dish, and place it in the oven for a few minutes, or until the oil / margarine is melted and the pan is good and heated.
- Removed the dish (with a pot holder!) and swirl the oil / margarine around a bit to coat. Pour in the egg batter, pop it in the oven, and leave it be for 25 minutes.
- The batter will climb up, swelling a bit like a souffle (it is really fun to watch). When you take it out of the oven, it will deflate.
- Top with fresh fruit, a fruity compote, nut butter, or maple syrup.