Gluten-Free Dutch Baby Pancakes a delightful yummy souffle-like pancake. Individual cast iron pancakes are the perfect thing for brunch or even for dessert. Top these cute puffy pancakes with syrup and a few berries. Indeed, they are quicker and easier to make than regular pancakes. Not to mention that this recipe cooks 4 pancakes all at the same time. These cute mini dutch babies are just the ticket to bring everyone to the breakfast table. Needless to say, these cute little pancakes are soon to become a family favorite. Believe it or not, they have also been known as German Pancakes, Bismark Pancakes, or Dutch Puff Pancakes.
Gluten-Free Dutch Baby Pancakes
Consequently, pancakes are one of the most popular breakfast items at my house. Not only is it quick to make the batter in the blender but the individual cast-iron pancakes pans are heated in the oven beforehand. Furthermore, young and old will be delighted by these cute puffy, golden-brown pancakes. It should be noted that it also makes a wonderful Anniversary Brunch or Mother’s Day Brunch. Why not spoil someone in your life with these delightful, cute, and puffy souffle-like pancakes. Gluten-Free Dutch Baby Pancakes.
In conclusion, these pancakes can be eaten with maple syrup or Pineapple Apple Syrup. Nevertheless, these pancakes are sure to be a hit at your breakfast table.
Ingredients:
- 1 tbsp butter
- 2 eggs
- 1/4 cup maple sugar
- 1 1/2 tbsp fresh lemon juice
- 6 tbsp of milk
- 1/4 cup flour
- pinch of salt
- 1/2 tsp vanilla
- 1 tbsp powder monk fruit sugar
First, the recipe makes two 6 inch dutch babies. Second, preheat the oven to 425 F. Next, melt the butter. Finally, brush the bottom and sides with butter. Set pans aside. Next, in a blender combine butter, eggs, milk, sugar flour, salt, and vanilla.
Finally, blend for 1 minute. Carefully remove the pans from the oven. Carefully pour the batter into the skillets. 
Place into oven. Lastly, bake until pancakes are puffy and browned. 15- 20 minutes. Quickly dot with butter, sprinkle with powdered sugar and fresh lemon juice. Serve.
Gluten-Free Dutch Baby Pancakes
Equipment
Ingredients
- 1 tbsp butter
- 2 whole eggs
- 1/4 cup maple sugar
- 1 1/2 tbsp lemon juice
- 6 tbsp nut milk or other milk
- 1/4 cup cassava flour
- 1 pinch of pink salt
- 1/2 tsp vanilla
- 1 tbsp powdered monkfruit sweetener find the recipe on my blog
Instructions
- First, the recipe makes two 6 inch dutch babies.
- Second, preheat the oven to 425 F.
- Next, melt the butter.
- Finally, brush the bottom and sides with butter.
- Set pans into the oven to heat.
- Next, in a blender combine butter, eggs, milk, sugar flour, salt, and vanilla.
- Finally, blend for 1 minute.
- Carefully remove pans from the oven.
- Pour batter into the skillet.
- Place into oven.
- Lastly, bake until pancakes are puffy and browned for 15- 20 minutes.
- Quickly dot with butter, sprinkle with powdered sugar, and fresh lemon juice.
- Serve.
Notes
| Nutrition Facts | |
|---|---|
| Servings 2.0 | |
| Amount Per Serving | |
| calories 234 | |
| % Daily Value * | |
| Total Fat 11 g | 18 % |
| Saturated Fat 5 g | 26 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 200 mg | 67 % |
| Sodium 99 mg | 4 % |
| Potassium 100 mg | 3 % |
| Total Carbohydrate 24 g | 8 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 14 g | |
| Protein 8 g | 16 % |
| Vitamin A | 56 % |
| Vitamin C | 0 % |
| Calcium | 14 % |
| Iron | 5 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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