Gluten Free Lemon Berry Dutch Baby Recipe

Essentially just a giant baked pancake, this Dutch baby is a surprisingly elegant but incredibly simple brunch treat. Add a scoop of ice cream and it can easily be transformed into a dessert.

5 from 1 vote

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Gluten Free Lemon Berry Dutch Baby Recipe

Prep Time12 mins

Cook Time18 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Servings: 4 people

Calories: 389kcal

Author: Hallie Klecker

Ingredients

• ▢ 3 large eggs
• ▢ ¾ cup canned full-fat coconut milk
• ▢ ¾ cup blanched almond flour
• ▢ 2 tablespoons arrowroot or tapioca flour
• ▢ 2 teaspoons finely grated lemon zest
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon sea salt
• ▢ 3 tablespoons coconut oil
• ▢ 1 cup fresh blueberries
• ▢ ¾ cup fresh raspberries
• ▢ Honey or maple syrup for serving

Instructions

• ▢
  Preheat the oven to 450ºF. Place an 8- to 10-inch cast iron skillet in the oven while it heats.
• ▢
  In a blender, combine the eggs, coconut milk, almond flour, arrowroot flour, lemon zest, vanilla, cinnamon, and salt. Blend until smooth.
• ▢
  Remove the hot skillet from the oven. Add the coconut oil and swirl to coat the surface of the pan. Slowly pour in the batter. Scatter the berries over the top and return to the oven. Bake for 15-18 minutes, until puffed and golden.
• ▢
  Slice and serve drizzled with honey or maple syrup.

Nutrition

Nutrition Facts

Gluten Free Lemon Berry Dutch Baby Recipe

Amount Per Serving

Calories 389 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 18g90%

Cholesterol 122mg41%

Sodium 198mg8%

Potassium 201mg6%

Carbohydrates 17g6%

Fiber 4g16%

Sugar 5g6%

Protein 10g20%

Vitamin A 200IU4%

Vitamin C 11.2mg14%

Calcium 76mg8%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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