Gluten Free & Dairy Free Recipe; Contains Nuts & Eggs
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This year we decided to do something really exciting… tap our Maple trees!! In doing so we have already made close to a gallon of maple syrup. So, how are we doing to use our maple syrup? In our coffee, in baked goods, in homemade granola, on pancakes, and of course, on Dutch Baby Pancakes!
One of the best things about Dutch Baby Pancakes, is they work for breakfast, lunch, and dinner. You can top them off with whatever you want! You can make them savory, sweet, or somewhere in between. Almost like a crepe, but much easier since you don’t have to worry about having the perfect consistency or flipping abilities.
Since we are dairy free and mostly gluten free, I adapted a dutch baby pancake recipe to make it work for all my gluten free, dairy free friends out there, and I am so excited to share this EASY, 5-ingredient dutch baby pancake recipe with all of you. For all my egg-free and/or vegan friends out there, don’t worry! I will be trying out some recipes with egg replacer so that I can share a vegan recipe as well.
Dutch Baby Pancake Recipe
Gluten Free, Dairy Free
Before you start, it’s important to use a Cast Iron pan for making this recipe. I have not tried it with any other kind of pan, so I can not say whether it is 100% necessary or not, but for the BEST outcome, use a Cast Iron pan. We use a 12-inch pan that we bought from Amazon.
- 3 Eggs (use eggs from your own flock or purchased from a local farm to support ethical practices)
- 1/2 Cup GF Flour (this one is my favorite!)
- 1/2 Cup Almond Milk
- Dash of Nutmeg
- 2-4 Tablespoons Coconut Oil (or other oil)
- Toppings of choice (see ideas below)
- Preheat oven to 425 degrees
- Add ingredients 1-4 in a blender, and blend until mixed
- Heat coconut oil on a skillet until melted. Use between 2-4 Tablespoons depending on your preferences.
- Pour batter from the blender into the Cast Iron skillet
- Put Cast Iron skillet into the oven for 18-20 minutes
- Once the pancake is puffed up and golden, it is ready to come out
- Top with your favorite toppings
Dutch Baby Pancake Topping Ideas
There are so many ways to top off Dutch Baby Pancakes! I like to keep it simple, using ingredients that I already have. This works great during garden season, when I have a lot of fresh produce to use, like tomatoes, peppers, onions, and greens.
This time of year I don’t have any fresh produce, but I do have frozen berries AND of course, maple syrup! My favorite way to top them lately is with frozen berries heated up into a compote, fresh berries, a dash of powdered sugar, and a little bit of maple syrup. Yum!
- Maple Syrup
- Powdered Sugar
- Berry compote
- Fresh berries
- Lemon Juice
- Peanut Butter
- Coconut Flakes
- Chocolate chips
- Roasted sweet potato or other potato
- Tomatoes (sun dried, roasted, or raw)
- Roasted red pepper
- Sauteed or caramelized onions
- Spinach or other greens
- Micgrogreens or sprouts
- Hot Sauce
Have you ever tried Dutch Baby Pancakes? What is your FAVORITE way to top them? Are you a savory person, a sweet person, or both! I would love to hear all of your wonderful ideas in the comments below.
That’s all for now friends,
All my best,