Gluten Free Dutch Baby Pancake

If you are looking for a quick and easy but also healthy and fun breakfast that everyone will be sure to gobble up, this gluten free Dutch baby is it!

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For whatever reason, finding delicious and healthy options for breakfast that your kids will love can be a real challenge! This gluten free Dutch baby is a regular in our breakfast line up along with some other favorites like our soaked baked oatmeal and potato crusted quiche. 

I love this one because it is made primarily of eggs. So, you are getting in all the awesome micronutrients, protein, and fats that come with eating eggs. However, when packaged in the super fun form of a Dutch baby, it feels way more exciting than a plate full of scrambled eggs.

What does a nourishing breakfast look like?

Unfortunately, our modern, processed food system is overcrowded with a lineup of packaged sugar-filled foods. Think cereals, frozen pastry treats, and pop tarts. These sugary treats are often marketed as healthy, and all too commonly become the breakfast food of choice for many, and especially kids.

This has both immediate and long-term implications. 

These highly processed, sugary foods do not support brain function for learning. They also cause a blood sugar spike and then crash leaving people starving and hangry come mid-morning. In the long-term, a poor diet like this can lead to a host of health issues, specifically the huge rise in type 2 diabetes we are seeing skyrocket amongst younger and younger populations. 

In order to support brain function and not cause blood sugar to rise and then come crashing down, beginning the day with a breakfast full of nutrients and especially protein and high-quality fats is crucial. 

This is actually why eggs became the popular breakfast food they are. For people, often of lower-class status, that worked long, strenuous days, they needed something to keep them satisfied and give them energy for a hard day of work ahead. Eggs were a lower cost option that fit the bill, keeping them satiated and energized.

What is a Dutch Baby Pancake?

Also known as a German Pancake, a Dutch baby, is an oven baked pancake made of eggs, flour, and milk. It is especially known for how it puffs up when it is being cooked so that when you pull it from the oven you have a billowing pancake that always receives lots of excited “woah’s!”

What Causes A Dutch Baby Pancake to Poof?

The notorious poof of the Dutch Baby is caused by steam being trapped inside the pancake. Within a few minutes of coming out of the oven, it will collapse down. The steam is created by two important factors necessary in creating the best Dutch Babies. 

1. A hot pan. You need to make sure you have a pan that is thoroughly preheated. Therefore, when you are preheating your oven to 400 degrees to cook your Gluten Free Dutch Baby, place your pan in the oven as well. You’ll want to have it preheating for at least 10 minutes to ensure that it is plenty hot to achieve lots of steam and a maximum poof.
2. A well aerated batter. Creating a batter with a lot of air will give room for the steam to create its signature rise in your gluten free Dutch baby. This can be done a number of ways from lots of strong stirring with a whisk, to a stand mixer, food processor, or my method of choice, a blender. After combining all of the ingredients, mix, mix, mix them up to allow as much air as possible to enter the batter.

How to Serve a Gluten Free Dutch Baby?

We love cooking this gluten free Dutch baby in a 12” cast iron skillet. Alternatively, a 9×13 baking dish would also work. We normally serve this either by smothering it with butter and finishing it with a drizzle of maple syrup or topping it with fresh fruit in the summer or fruit puree from frozen berries in the winter. On special occasions we bust out the whipped cream canister for an extra special treat. Pair it with a side of bacon or maybe some homemade crockpot yogurt and breakfast is served.

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Why Gluten Free?

While our family does not strictly follow a gluten/grain free diet and will occasionally include sourdough or einkorn flour, we do incorporate a lot of gluten free meals. By doing so, we have found that we often enjoy them just as much if not more and are left with a less heavy feeling after eating. This recipe is actually gluten and grain free and uses a combination of coconut flour and arrowroot starch in place of the flour. I’ve found that the combination of these two creates a much better texture than if you used just one or the other. However, if gluten is not a concern for you, there are plenty of recipes out there that use regular white or wheat flour. 

Can I make this dairy free?

Yes! While we use whole milk for this recipe, you could easily substitute your milk preference of choice with no problems.

Gluten Free Dutch Baby Pancake Recipe

Ingredients:

8 eggs
1/3 cup arrowroot starch (or tapioca starch)
¼ cup coconut flour
1 cup milk
½ tsp salt
¼ fat for greasing the pan** (butter, coconut oil, or leaf lard)

Directions:

1. Spoon ¼ cup of fat on your pan and place it in the over. Turn oven to 400 degrees to preheat.
2. Add eggs, arrowroot starch, coconut flour, milk, and salt to blender (or whatever you will be mixing in).
3. Blend or mix thoroughly. The more mixing, the more air which means more poof!
4. Pour into your HOT 12” cast iron pan or 9×13 baking dish.
5. Bake at 400 degrees for 20 min.

**Don’t skimp on the fat here. It will help the Dutch baby not stick and create a better final product.

Looking for other nourishing breakfast recipes? Check out our soaked baked oatmeal, crockpot yogurt, or potato crusted quiche.

Gluten Free Dutch Baby Pancake

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

If you are looking for a quick and easy but also healthy and fun breakfast that everyone will be sure to gobble up, this gluten free Dutch baby is it!

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Ingredients

• 8 eggs
• 
1/3 cup arrowroot starch (or tapioca starch)
• 
¼ cup coconut flour

• 1 cup milk
• 
½ tsp salt
• 
¼ fat for greasing the pan** (butter, coconut oil, or leaf lard)

Instructions

1. Spoon ¼ cup of fat on your pan and place it in the over. Turn oven to 400 degrees to preheat.
2. Add eggs, arrowroot starch, coconut flour, milk, and salt to blender (or whatever you will be mixing in).
3. Blend or mix thoroughly. The more mixing, the more air which means more poof!
4. Pour into your HOT 12” cast iron pan or 9x13 baking dish.
5. Bake at 400 degrees for 20 min.

Notes

**Don’t skimp on the fat here. It will help the dutch baby not stick and create a better final product.