Dutch Baby Love: Dairy-Free, Gluten-Free German Pancakes Revisited
Serves: 2-4
  • 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)
  1. Preheat your oven to 425ºF
  2. 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.
  3. 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.
  4. Whisk in the eggs one at a time until incorporated.
  5. 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.
  6. 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.
  7. 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.
  8. Top with fresh fruit, a fruity compote, nut butter, or maple syrup.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/dutch-baby-love-dairy-free-gluten-free-german-pancakes-revisited