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 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
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.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E