Dairy-Free Gluten-Free Dutch Baby with Maple Blueberry Sauce
Prep time
Cook time
Total time
This delicious German pancake is so easy and delicious. If you don't have everything needed for the blueberry sauce, top it with fresh fruit, maple syrup, or fruit compote instead.
Recipe type: Breakfast
Cuisine: German
Serves: 2 to 4 servings
  • 1 cup rolled oats (certified gluten-free, if needed; can sub 1 cup of your flour of choice)
  • ⅛ teaspoon salt
  • 1 cup regular or unsweetened dairy-free milk beverage
  • 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 buttery spread
  • Chunky Maple Blueberry Sauce
  1. Preheat your oven to 425ºF
  2. Grind the oats in a spice grinder or food processor into a flour.
  3. Sift the oat flour and salt into a medium-sized mixing bowl. Whisk in the milk beverage, sweetener, and vanilla until everything is well combined.
  4. Whisk in the eggs one at a time until incorporated.
  5. Put the coconut oil or buttery spread in a 9-inch pie plate, cast iron pan, or similarly sized baking dish, and place it in the oven for 3 minutes, or until the oil / buttery spread is melted and the pan is heated.
  6. Removed the dish (with a pot holder!) and swirl the oil around to coat. Pour in the egg batter and bake for 25 minutes. The batter will climb up, swelling a bit like a souffle (it is really fun to watch). But when you take it out of the oven, it will deflate.
  7. Top with the maple blueberry sauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/dutch-baby-love-dairy-free-gluten-free-german-pancakes-revisited