This Gluten Free Dutch Baby Recipe is sponsored by Danone North America/ SO Delicious®, but all thoughts, opinions, and the recipe are my own! Thank you for allowing me to work with brands I believe in to continue to bring you free recipes and content!
As a busy mom, entrepreneur, and all around go-getter, I am constantly on the lookout for fast, easy and delicious recipes for me and my family. I think Dutch Baby pancakes are a great meal for breakfast, brunch, lunch and even make a yummy dessert!
There is nothing easier than throwing all your ingredients into a blender, letting the blender do its magic, and then pouring the batter into a pan and into the oven! Seriously, this recipe couldn’t be easier! Just 20 minutes later you’ve got a meal on the table and smiling faces all around! It’s such a beautiful breakfast or brunch option, and your guests will be so impressed!
What makes this Gluten Free Dutch Baby Recipe healthier?
Traditional dutch baby pancakes use flour, butter, sugar, and milk. We’re making this a Gluten Free Dutch Baby by using cassava flour and arrowroot flour. I love coconut sugar because it has a low glycemic index, so it won’t spike your blood sugar like traditional sweeteners do.
We’re substituting milk with SO Delicious® Unsweetened Almondmilk! It’s so yummy and works really well in this recipe. You can get SO Delicious® Unsweetened Almondmilk and all of the ingredients for this recipe at Sprouts Farmers Market!
Let’s get to it!
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Gluten Free Dutch Baby Recipe
Ingredients
- 3 eggs
- ¼ c cassava flour
- ¼ c arrowroot
- ½ c SO Delicious® Unsweetened Almondmilk
- 1 T coconut sugar
- ½ t vanilla extract
- 4 T butter (or ghee)
- Pinch of fine sea salt
Instructions
- Preheat oven to 425.
- Combine eggs, flour, arrowroot, almond milk, sugar, vanilla extract and pinch of salt in a blender and blend until smooth
- Place butter in a 10 inch cast iron or skillet and place in the heated oven until the butter has melted. Once the butter has melted, add the batter to the pan and return the pan to the oven. Bake for 20 minutes until the pancake is golden and fluffy, then reduce the oven temperature to 300 and cook for another 5 minutes.
- Remove from the oven and serve warm. Top with this delicious Healthy Blackberry Compote Recipe, fruit compote, berries, or syrup – optional.
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