Gluten-Free-Grain-Free-Dutch-Baby-Recipe

Gluten Free Grain Free Peach & Blueberry Dutch Baby

Gluten Free Grain Free Peach & Blueberry Dutch Baby

Looking for an easy but beautiful brunch recipe this weekend? Why not take advantage of the last of the summer fruits and make a gluten free grain free peach & blueberry Dutch Baby? It’s fast, easy, delicious, and pretty darn healthy to boot.

A Dutch Baby is something like a cross over between a pancake and a popover. It is sometimes called a German pancake or a Pfannkuchen (but only if you can pronounce that!).

Typically, a Dutch Baby is made with eggs, milk, sugar, flour and butter. It is great for breakfast, brunch, lunch or even dessert. And it only takes a few minutes to make but has lots of wow-factor.

This recipe is grain free, making it even higher in protein and lower in carbs. I didn’t sweeten the pancake batter itself, as the addition of fruit, in this case peaches and blueberries, adds some natural sweetness, as does a little drizzle of maple syrup for serving.

Since this recipe is simple, use good quality ingredients: cage free eggs (I like Nature’s Yoke), almond flour (not almond meal), organic milk and butter, and fresh, organic fruit. If dairy is an issue, replace the butter with coconut oil and the milk with almond or other dairy free milk of choice.

Dutch-Baby-Gluten-Free-Grain-Free

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Gluten-Free-Grain-Free-Dutch-Baby-Recipe
Gluten Free Grain Free Peach & Blueberry Dutch Baby
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 4 people
Calories: 317 kcal
Author: Carol Kicinski
Ingredients
  • 4 large cage free eggs
  • ¾ cup milk
  • 2 teaspoons pure vanilla extract
  • ¾ cup almond flour
  • 2 tablespoons arrowroot or tapioca starch
  • ½ teaspoon kosher or fine sea salt
  • 2 tablespoons organic butter
  • 1 large ripe peach pitted and sliced
  • ½ cup blueberries
  • Maple syrup for serving
Instructions
  1. Place a cast iron skillet in the oven and preheat the oven to 450 degrees.
  2. In a blender, combine the eggs, milk, vanilla, almond flour, starch, and salt and blend until fully combined. Let sit a few minutes.
  3. Carefully remove the pan from the oven and add the butter, swirling the pan to coat with the butter. Pour in the batter, scatter the peach slices and blueberries on top and return the pan to the oven. Cook for 15 – 20 minutes or until puffed and golden. Lower the oven temperature to 300 degrees and cook for another 5 minutes.
  4. Serve immediately with maple syrup.
Nutrition Facts
Gluten Free Grain Free Peach & Blueberry Dutch Baby
Amount Per Serving
Calories 317 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 183mg 61%
Sodium 423mg 18%
Potassium 217mg 6%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 11g
Protein 11g 22%
Vitamin A 12.2%
Vitamin C 5.2%
Calcium 12.6%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Blueberries Dutch Baby Eggs Gluten-Free Gluten-Free Recipes Maple Syrup Pancakes Peach Sweet
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  3. November 3, 2017

    Hi :), thanks for this recipe! Would this work with milk alternatives? Thank you!!

    1. Carol Kicinski
      November 3, 2017

      Hi Zenya,

      Yes. If dairy is an issue, replace the butter with coconut oil and the milk with almond or other dairy free milk of choice.

      xo,
      Carol

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