Ingredients for Lindy's Gluten Free Dutch Baby German Pancake Or Puff Pancake
- 4 large eggs
- 1 cup milk
- Millet Flour (component of 1 cup gluten-free flour blend)
- Coconut Flour (component of 1 cup gluten-free flour blend)
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1-2 cups fresh fruit (e.g., blueberries, sliced peaches, or apples)
- Maple syrup (for serving)
- Powdered sugar (for serving)
- Fresh lemon juice (for serving)
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How to Make Lindy's Gluten Free Dutch Baby German Pancake Or Puff Pancake
- Preheat oven to 450°F (232°C).
- In a large bowl, beat 4 large eggs until light and fluffy (about 2 minutes).
- Whisk in 1 cup milk until combined.
- Add 1/2 teaspoon salt. Gradually whisk in 1 cup gluten-free flour blend (ensure it's a blend suitable for pancakes; a 1:1 blend works well), mixing on low speed until just combined. Do not overmix.
- Meanwhile, melt 2 tablespoons butter in a 9x13 inch baking dish, or divide between two 8-inch oven-safe skillets. Place the dish/skillets in the preheated oven for 2-3 minutes to melt the butter and heat the pan.
- Carefully remove the hot pan(s) from the oven. Pour the batter evenly into the hot pan(s).
- If desired, add 1-2 cups of your favorite fresh fruit (blueberries, sliced peaches, or apples) to the top of the batter.
- Bake for 15-20 minutes, or until the pancake is puffed and golden brown.
- Serve immediately with maple syrup, powdered sugar, and a squeeze of fresh lemon juice.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
1g
Fat
37g
Carbs
8g
