Gluten-Free Dutch Baby Pancake
Nothing says "Hello Sunday morning" quite like a gluten-free dutch baby pancake topped with strawberries and whipped cream!
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
*If you are substituting coconut flour you will need to follow these guidelines: when substituting coconut flour for regular flour, use the same amount of flour but add 1 extra egg (on top of what’s called for in the recipe) for every ounce of coconut flour. On average, 1/4 cup of coconut flour is equal to 1 ounce. For this recipe, that would bring the egg amount up to 5 eggs.