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.
- 1 1/2 tablespoons coconut oil
- 3 eggs room temperature
- 2/3 cup non-dairy milk of choice
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2/3 cup gluten-free flour
- Garnishes: fresh berries powdered sugar, and maple syrup
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.
Did you make this recipe?
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in your posts and I’ll re-share!