Gluten-Free Dutch Baby Pancake
I actually created this recipe because I thought Dutch Baby pancakes looked like something that would really impress my kids. Oh, and it did, we all watched it puff up in the oven and it made the kiddos super excited to eat it! Mama will try anything to get them to eat! We don’t eat wheat so I made my version gluten-free too. Nothing says “Hello Sunday morning” quite like a gluten-free dutch baby pancake topped with strawberries and whipped cream!

Gluten-Free Dutch Baby Pancake
Equipment
Ingredients
- 3 pastured eggs
- ¾ cup milk we use whole raw milk or almond milk
- ¾ cup gluten-free flour or you can use coconut flour*
- 1 tsp coconut sugar
- ½ tsp sea salt
- 3 Tbsp grass-fed butter
- Real maple syrup optional
Instructions
- 1. Preheat the oven to 425°F.
- 2. Combine all ingredients, except butter, in a mixing bowl.
- 3. Whisk until there are no more lumps.
- 4. Let batter sit for 30 minutes.
- 5. Melt butter in a large skillet and swirl to coat.
- 6. Pour batter into skillet and put it into the oven.
- 7. Bake until fluffy and golden on top, about 20 minutes.
- 8. Serve with maple syrup and butter, whipped cream, or fresh fruit.
Notes
P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.