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Gluten Free Strawberry Dutch Baby Pancake
Easy, sweet macerated strawberries top this luscious cassava flour dutch baby pancake. Finished off with a little whipped cream, this skillet dutch baby is the perfect anytime-of-day treat.
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Course:
Appetizer/Snack, Breakfast/Dessert
Cuisine:
American/Dutch fusion
Keyword:
dutchbabypancake, gluten free dutch baby, gluten free macerated strawberry dutch baby pancake, glutenfreedutchbabypancake, strawberrydutchbaby, strawberrydutchbabypancake
Prep Time:
20
minutes
Cook Time:
17
minutes
Servings:
4
people
Author:
Lyn Corinne Liner | A Sprinkling of Cayenne
Ingredients
For the Gluten Free Dutch Baby Pancake
3
eggs, room temperature
¾
cup
milk
½
teaspoon
gluten free real vanilla extract
¾
cup
cassava flour, sifted
½
teaspoon
gluten free baking powder
dash
salt
whipped cream for serving, optional
For the Macerated Strawberries
1
pint
strawberries
zest and juice of one large lemon
3
teaspoons
brown sugar
1
tablespoon
maple syrup
dash
salt
Instructions
Pour the eggs, milk, and GF vanilla extract into a blender.
Pulse for 30 seconds.
Add cassava flour, gluten free baking powder, and salt to the blender.
Pulse for 45 seconds, scraping down the side of the bowl and re-pulsing for 15 additional seconds, if necessary.
Rest the gluten free Dutch baby pancake batter in the blender for 15 minutes.
Preheat oven to 375 degrees F.
While the batter is resting, rinse the strawberries. Remove the tops and slice the fruit.
Pour the lemon juice, zest, brown sugar, maple syrup, and salt into a medium-sized bowl.
Add the strawberries, and toss to coat every 5 minutes until the batter has rested at least a full 15 minutes.
Pour the batter into a well-greased
9-inch cast iron skillet
.
Bake for 20 minutes. Remove from oven carefully, as the GF dutch baby will be puffed up. It will deflate within seconds.
Top with the mascerated strawberries. Cut into 4 pieces and serve immediately.
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