I am back on track with my recipe challenge! It’s almost a shame that I have more travel coming up as I’m really starting to feel in the groove with not only a more varied menu, but also many completed recipes for sharing here on Go Dairy Free and in my upcoming books! This week’s recipe feature is an oldie but goodie that I’m reprising from my old blog: a healthy Apple Cinnamon Dutch Baby.
Years ago I discovered Dutch babies via a recipe blogger and got on a bit of a kick making different variations. Dutch babies, also known as German pancakes, are egg-ier than traditional pancakes and are baked rather than pan-fried. They puff up in the oven, and then deflate – yes, don’t worry, it is supposed to fall! Some versions are sweetened and most are made with white flour. I keep this apple cinnamon Dutch baby healthier with whole grains and by leaving the sugar out of the recipe. I do drizzle on just a touch of maple syrup to serve – adding a little bit of this low-glycemic sweetener is simply the icing on the nutritious breakfast cake in my opinion!
Note that the bigger the pan you use, the thinner and more authentic your Dutch baby will be. I’ve tried many different pans, but only took pictures once! The ones shown here are smaller, single-serve baking dishes that made for a deep-dish apple cinnamon Dutch baby. Yours will be thinner if using a standard pie dish.
365 Dairy-Free Recipe Challenge Update
With the 365 New Dairy-Free Recipe Challenge, my goal is to trial at least 365 new-to-me recipes this year, and that doesn’t even count all of the retesting to perfect many of those dishes. I’m almost back on schedule with 51 new recipes trialed, including these new ventures from this past week:
- “Grated” Seed Parmesan (easy perfection)
- Rice Milk (I tested 5 Variations! Yes, I found the best method)
- Parm Flakes (2 versions based on Hannah’s recipe – both good, but still working on it)
- Almond Ricotta (several tests, but I finally got it right!)
- Mom’s Spanish Rice (good, but I’m going to try a fresher spin)
- Mini Matcha Muffins (spot on structure, but I’m determined to make the flavor more “wow!”)
Reader Raves: Apple Cinnamon Dutch Baby Pancake
I just wanted to tell you that I’ve been making these all the time since I saw this recipe! We don’t eat oats right now so I make mine with rice/millet or millet/buckwheat flour. LOVE them and so do the kiddos. I added raisins in last time as well. Lovely! Thanks for sharing! ~ Linds
Special Diet Notes: Apple Cinnamon Dutch Baby
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.
Confuse eggs with dairy? You’re not alone! See this post: Are Eggs Dairy?
No oats? Yes, you can use wheat flour in place of the oat flour if gluten is okay for you. I recommend white-wheat flour (I use Bob’s Red Mill, which is called Ivory Wheat Flour to keep it whole grain without too much density.
- 2 teaspoons coconut oil or dairy-free buttery spread
- 3 large eggs, brought to room temperature
- ½ cup unsweetened almond milk beverage (or dairy-free milk beverage of choice)
- ½ cup oat flour* (certified gluten-free, if needed)
- ¼ teaspoon ground cinnamon + additional for sprinkling (optional)
- ⅛ teaspoon sea salt
- 1 small apple, finely diced
- Preheat your oven to 400ºF. Place an empty glass pie plate or baking dish in the oven to preheat. If you want, you can make individual dutch babies with two smaller baking dishes.
- Place the eggs, milk beverage, flour, ¼ teaspoon cinnamon, and sea salt in your blender and blend until smooth.
- Remove the dish(es) from the oven, and add the oil or buttery spread and let it melt. Add the diced apples in an even layer. Pour the batter over top. Sprinkle with a touch more cinnamon, if desired.
- Bake for 15 to 20 minutes, or until set.
- Cut into wedges and serve immediately with maple syrup, a sprinkling of powdered sugar, a pat of buttery spread and more cinnamon, or whatever you like!
