Grain-Free Dutch Baby Pancake
Who wouldn’t love this delicious, fluffy, & healthy Dutch Baby pancake? Reminiscent of Yorkshire Pudding or Popovers with its crisp crust and almost custardy interior, there are few foods easier to make than this. Bake this pancake in minutes and serve warm with maple syrup or your favorite toppings like blueberries, strawberries, or jam. Simply amazing! Enjoy for breakfast, brunch, a snack, or even as a dessert.
10 minutes
30 minutes to 35 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 259 |
| Fat: | 16 g |
| Carbohydrates: | 25 g |
| Protein: | 10 g |
| Cholesterol: | 48 g |
| Sodium: | 62 mg |
| Fiber: | 2 g |
| Sugars: | 10 g |
| Calculated for total recipe. | |
Serves: 1
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter
- 2 Tbsp2 Tbsp2 Tbsp Otto’s Naturals Non-GMO Cassava Flour
- 222 Eggs, large
- 1/2 cup1/2 cup1/2 cup Milk
- 1 tsp1 tsp1 tsp Pure Maple Syrup
- 1/4 tsp1/4 tsp1/4 tsp Ground Cinnamon
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 395°F. Place the butter in a 6” cast iron skillet. Place the skillet in the oven.
- While the butter is melting, combine all of the remaining ingredients in a medium mixing bowl. Beat until the mixture is smooth and frothy.
- Remove the skillet from the oven. Butter should be completely melted (but not burnt!), and the pan should be hot. Pour the egg mixture into the skillet.
- Bake for 30-35 minutes or until the pancake is golden brown and puffy.
- Enjoy warm with fresh berries and maple syrup!
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