Gluten Free Dutch Baby
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This fast, simple and gluten free pancake is perfect for a casual brunch, or even a quick breakfast. And you don't need griddle or pancake flipping skills!
Servings:
Calories: 286kcal
Ingredients
- 3 eggs (large, at room temperature)
- 2 â…› ounce gluten free one-to-one baking flour
- ½ teaspoon xanthan gum (use only if not included in gluten free baking flour)
- ½ cup plus 2 tablespoons whole milk (at room temperature)
- 1 tablespoon sugar
- 1 lemon (zest only)
- â…› teaspoon nutmeg (a pinch)
- â…› teaspoon salt (a pinch)
- 4 tablespoons butter (unsalted )
- 1 ½ cups blueberries (see note below)
Instructions
- Heat the oven to 425°
- Combine the eggs, flour, wanton gum (if using), milk, sugar, lemon zest, nutmeg, and salt in a blender, and mix until smooth. Or, the batter can also be whisked by hand
- Melt the butter in a 10-inch oven proof skillet (a cast iron works well), over a medium-high heat on the stove. When the butter has melted, swirl it around the skillet and coat the sides. Remove it from the heat, and pour the butter into the batter. Thoroughly mix it in, and pour this all back into the skillet
- Sprinkle the blueberries over the top
- Place the skillet in the oven, and bake for 15-20 minutes, or until the pancake is puffed and golden
- Remove the pancake from the oven, and cut into wedges. Sprinkle with confectioners sugar, and serve with maple syrup
Notes
NOTE: If you’re using frozen blueberries, do not thaw them first. If you do, they’ll be mushier, and produce more liquid
Nutrition Facts
Gluten Free Dutch Baby
Serving Size
4 g
Amount per Serving
Calories
286
% Daily Value*
Fat
18
g
28
%
Saturated Fat
10
g
63
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
164
mg
55
%
Sodium
309
mg
13
%
Potassium
141
mg
4
%
Carbohydrates
24
g
8
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
9
g
18
%
Vitamin A
659
IU
13
%
Vitamin C
20
mg
24
%
Calcium
112
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.