Savory Dutch Baby Pancake (Gluten and Dairy Free)
This Gluten Free Savory Dutch Baby Pancake just might become your new favorite breakfast or brunch recipe! It’s blend of herbs and delicious toppings makes it a hearty breakfast sure to impress the whole family.
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Servings: 4 people
Ingredients
- 3 eggs room temp
- ¾ cup almond milk room temp
- ¼ cup coconut oil melted and cooled
- ¾ cup gluten free 1-to-1 baking flour
- 1 tsp dried parsley
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh basil chopped
- 2 garlic cloves minced
- 1 tsp salt
- ¼ tsp pepper
Toppings
- fried egg
- prosciutto
- arugula
- green onion
Instructions
- Place an 8-inch oven-safe cast iron skillet on the center rack in the oven. Preheat the oven to 425°F. Let the skillet heat in the oven while you prepare the batter.
- In a medium bowl, add eggs and blend on high with a hand mixer for 30 seconds, until eggs are frothy. Then add the milk and coconut oil and mix until combined.
- In a separate bowl, mix together the flour, herbs, salt and pepper.
- Add the dry ingredients to the egg mixture. Being careful not to over mix. There might be some clumps left in the batter but that’s okay.
- Carefully remove the hot cast iron skillet from the oven and add 1 tbsp of coconut oil to coat the inside of the skillet. Immediately pour half of the batter into the skillet. Bake the dutch baby pancake for 20 minutes, until puffed and browned slightly around the edges. The pancake will deflate once removed from the oven. Top with a fried egg, prosciutto, arugula and green onion if desired. Serve immediately. Repeat the process with the remaining batter.
Notes
- If using a skillet larger than 8-inches, this batter may only be enough to make one large dutch baby pancake.
- Make sure your wet ingredients are room temperature before mixing, this will prevent the coconut oil from clumping.
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