gluten-free Dutch Baby with Strawberries & Cream – 10 ingredients, no pancake flipping required

I am a newbie in the world of the Dutch Baby; I only made my first one somewhat recently. But now that I know how quick, easy, and delightful they are? I’m a super-fan.

This Dutch Baby with Strawberries & Cream is the perfect weekend brunch treat.

Let’s talk about that thing I said about it being quick and easy. I wasn’t kidding! Pancakes for 4-6 people would require so much standing over a hot stove flipping pancakes. Hard pass. But with a Dutch Baby? Mix up the batter, pour it into a hot pan, ignore it for 12-15 minutes, done.

Tips for Dutch Baby success:

• Don’t rush your oven. Give it enough time to reach 425ºF.
• Really whisk the wet ingredients like you mean it. You want the batter to be nice and frothy. Alternately, you can use a blender.
• Make sure the butter fully melts before pouring in the batter. The pan should be hot enough to melt and brown the butter in under a minute.
• DO NOT open the oven before it has been baking for 12 minutes, minimum. Resist the urge to peek! The heat needs to stay in there to poof up the pancake.

When it comes to serving this lovely brunch main event, I love it with a combination of freshly sliced and roasted strawberries. But one or the other will still be great. And if you happen to have some basil around that is flowering, the tiny flowers make for a beautiful garnish and pop of herby flavor.

Are you also a Dutch Baby super-fan? You need to make my Savory one with Smoked Salmon, too!

Dutch Baby with Strawberries & Cream (gluten-free)

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The perfect weekend brunch treat

• Author: zenbelly
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings
• Category: breakfast
• Method: bake

Ingredients

• 6 eggs, at room temperature (see note)
• 1 1/2 cups half and half, or your favorite dairy-free milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2/3 cup cassava flour
• 1/3 cup tapioca starch or arrowroot starch
• 2 tablespoons coconut flour
• 4 tablespoons unsalted butter, cut into 4 pats

For Serving:

• roasted strawberries and/or
• fresh strawberries, hulled and halved or quartered
• whipped cream or coconut whipped cream (see note)

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Instructions

1. Turn the the oven to 425°F, and put a large (10-inch) cast iron skillet in it to heat up while it preheats.
2. In a large mixing bowl, whisk the eggs, half and half, maple syrup and vanilla extract until very well mixed and frothy.
3. Sift in the cassava flour, tapioca starch and coconut flour. Whisk until well combined.
4. Once the oven reaches 425°F, carefully remove the skillet and drop in the butter. Swirl the pan to coat and melt the butter.
5. Once the butter is melted, put in the batter and return pan to the oven. Cook for 12-15 minutes, or until it is cooked through and poofy
6. Serve with strawberries, roasted strawberries, and whipped cream for people to add.

Notes

If your eggs are still in the fridge when you start to make this, simple drop them in a bowl of warm water for 10 minutes (still in the shell, in case that wasn’t obvious!) 

To make coconut whipped cream – you’ll need to use a brand of coconut milk that separates, like Thai Kitchen- Pop a can in the fridge the night before. Open it upside down and dump out the liquid (save it for a curry or soup if you’d like). Scrape the cream into a large bowl and beat until smooth and creamy. If desired, add some vanilla extract, sweetener or your choice, or leave it plain. 

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