4.9 from 156 votes
Gluten Free Dutch Baby
The Gluten Free Dutch Baby is a baked pancake made with almond flour and topped with fresh strawberry, lemon juice, and pecans. It has a puffed, golden crust with a tender interior, delivering a balance of tart and sweet flavors enhanced by the nutty crunch of pecans. The use of sour cream and almond milk contributes to its moist texture. This recipe suits breakfast or brunch and can be customized with other fruits depending on the season.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
393 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
German
Ingredients
- 2 cups strawberry halved, fresh
- 2 tablespoon lemon juice (one lemon)
- 1 tablespoon sugar
- ½ cup almond flour
- 1 teaspoon baking powder
- 4 tablespoon butter melted
- ½ cup sour cream
- ¼ cup almond milk
- 3 egg large
- 1 teaspoon vanilla extract
- ½ cup pecans chopped
Instructions
- In a bowl toss strawberries with lemon juice and sugar. Set aside.
- Preheat oven to 400° Put a 12" cast iron skillet in the oven while it's pre-heating.
- In a bowl, mix together almond flour and baking powder.
- In another bowl whisk together sour cream, almond milk, 2 tablespoon of the melted butter, eggs, and vanilla extract.
- Add sour cream mixture to the dry ingredients, stirring until smooth.
- Remove pan from the hot oven and add remaining 2 tablespoon butter to the pan, swirling to coat. Immediately pour the batter evenly into the pan.
- Bake 15-20 minutes until golden and puffed.
- Remove from oven, and top with strawberry mixture and sprinkle with pecans. Cut into wedges and serve immediately with maple syrup or whipping cream, if desired.
Cup of Yum
Notes
- You can swap strawberries for any fresh or thawed frozen fruits to vary flavors seasonally.
- If doubling the recipe, ensure you have a suitably sized cast iron skillet or use multiple pans.
- A pie plate can substitute for the skillet if it is oven-safe, though cast iron produces the best puff.
- The pancake will puff during baking then deflate when removed from the oven; this is expected and normal.
Nutrition Information
Serving
1g
Calories
393kcal
(20%)
Carbohydrates
16g
(5%)
Protein
9g
(18%)
Fat
33g
(51%)
Saturated Fat
11g
(55%)
Cholesterol
163mg
(54%)
Sodium
170mg
(7%)
Potassium
393mg
(8%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
625IU
(13%)
Vitamin C
45.5mg
(51%)
Calcium
166mg
(17%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 393
% Daily Value*
| Serving | 1g | |
| Calories | 393kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 163mg | 54% |
| Sodium | 170mg | 7% |
| Potassium | 393mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 45.5mg | 51% |
| Calcium | 166mg | 17% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.