This Dutch baby is gluten-free, dairy-free, and nut-free. It has perfectly crispy edges and a custard-like interior, you won't even miss the gluten and dairy.
Ingredients
- 1 ½ tablespoons coconut oil
- 3 eggs room temperature
- ⅔ cup non-dairy milk of choice
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ⅔ cup gluten-free flour
- Garnishes: fresh berries powdered sugar, and maple syrup
Instructions
- Preheat oven to 425 F.
- Place coconut oil in a 9-inch cast iron skillet and place the skillet in the oven. Let the oil melt and the skillet heat up in the oven for about 15 minutes.
- In a high speed blender, add the eggs, and blend on low setting for about 30 seconds, until just whisked together.
- Next, add the milk, cinnamon, salt, and flour. Blend on low setting until just combined. You don’t want to overmix this!
- Pull the hot skillet out of the oven using mitts, and carefully pour the batter into the skillet, making sure it's even.
- Bake for 20-23 minutes, until golden brown and puffy.
- Remove from the oven.
- Add some with fresh mixed berries on top and garnish with powdered sugar and maple syrup.
Calories: 133kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 311mg | Potassium: 58mg | Fiber: 2g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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