This recipe is perfect for summer when our chickens are laying lots of eggs and our strawberry patch is ripe. Full of protein it’s not just mom approved but my kids love it too!
Gluten free Dutch baby pancake
The dutch baby pancake also known as a German pancake or Hootenanny is a favorite breakfast at our house. Slightly sweet, light, fluffy and packed with protein from the eggs. This gluten free pancake pairs great with in season fruits or jams.
Equipment
- Blender
- 9×13 baking dish
Ingredients
- 1/4 cup butter
- 6 eggs (Duck & chicken eggs work great too! I used 3 of each)
- 1 cup milk (Or dairy a free milk)
- 1/2 tsp vanilla extract
- 3/4 cup gluten free flour (can use regular flour)
- 1/4 tsp salt
- 1-2 tbsp sugar or sweetener of choice
Instructions
- Preheat the oven to 425 degrees F. Place the butter in a 9×13 inch baking dish and put the pan in the oven while it preheats. Do keep an eye on the dish so the butter doesn't burn. Take out the pan as soon as the butter melts.
- Place all the ingredients in a blender. Blend until just combined and smooth but don't over blend it or the pancake can be tough.
- Pour the batter into the hot pan.
- Bake for 20 minutes or until the pancake is puffy and lightly browned on the top and edges.
- Serve while hot with maple syrup, fresh berries or jam and a dusting of powdered sugar. Top with fresh whip cream for an even fancier start to your day! Enjoy 🙂
