Gluten Free Grain Free Peach & Blueberry Dutch Baby

by Carol Kicinski on September 4, 2016

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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.


Gluten Free Grain Free Peach & Blueberry Dutch Baby


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


Place a cast iron skillet in the oven and preheat the oven to 450 degrees.

In a blender, combine the eggs, milk, vanilla, almond flour, starch, and salt and blend until fully combined. Let sit a few minutes.

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.

Serve immediately with maple syrup.


A gluten free, grain free peach and blueberry Dutch Baby recipe that serves 4

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