Strawberry Dutch Baby Pancakes

Dutch Baby Pancake are a great when you don't have the patience to stand and flip pancakes.  It is a one-dish pancake, with a super cute name, which feeds the whole family.  This is an easy, yummy recipe which can be made with so many different fruit combinations!  

Orange zest and strawberries is a great combination, but cinnamon apple, vanilla pear and banana chocolate chip come to mind!  Fool around with it and if you come up with a great combo let me know!

Strawberry Dutch Baby Pancake

  • 2 cups strawberries, cut in half
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 2 Tbsp cornstarch or tapioca starch (omit for paleo and add 2 Tbsp almond flour)
  • 3/4 tsp orange zest
  • 1 tsp sweetener of your choice (sugar, honey, etc)
  • 1/2 baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup milk (substitute coconut or almond milk for a dairy free option)
  • 1 tsp pure vanilla extract
  • 2 Tbsp butter
Happy Mother's Day! Gluten-free Strawberry Dutch Baby Pancake

reheat oven to 450 F.  Place a 12" cast iron or heavy bottomed ovenproof skillet into the oven to heat.

In a small bowl combine the coconut flour, almond flour, cornstarch, orange zest, sweetener, baking powder and salt.  

In a larger mixing bowl, combine the eggs, milk and vanilla.  Whisk well.  Slowly add in the dry ingredients and mix until well combined.

Remove the heated pan from the oven and add the butter, swirling to melt.  Scatter the strawberries evenly on the bottom of pan.  Pour the batter, evenly over top of the strawberries,

Bake in the oven for 12 to 15 minutes or until golden.  Serve while hot, with maple syrup if wanted.

Enjoy!

Shared at Easy Green Mama's Gluten Free Tuesday