Gluten Free Dutch Babies Recipes
GLUTEN FREE DUTCH BABIES
My kids love regular Dutch Babies that my mom used to make when I was a kid. However, after my son became gluten intolerant I made up my own recipe and we all think it is great!
Provided by tennisbeanie
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place butter in a 9x13 glass or nonstick pan and place in oven. Let the butter melt while the oven is preheating to 450 degrees.
- Take pan out of oven when butter is melted and tilt pan so the butter coats the bottom of the pan.
- Mix the rest of ingredients in a blender or mixer.
- Pour mixture in hot buttered pan and bake for 9-11 minutes till top looks firm and not wet looking or when edges just start to brown. You don't want the edges to be too brown.
- Enjoy with powdered sugar, fruit and cool whip, or syrup.
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- Preheat the oven to 400 degrees F. Place the butter in a glass 9X13-inch baking dish and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
- If using oats (instead of oat flour) grind the oats into a fine flour in the blender. This may take a few times of blending then stirring/shaking everything down to get an evenly ground flour.
- Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough. Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
- Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
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