Your family will love this Gluten-Free Dutch Baby! If you've never tried one before, it's a cross between a crepe and a pancake that cooks in a cast iron skillet. They have a super light, fluffy texture, and deliciously crispy edges! This dish is usually served hot with fresh fruit and powdered sugar. It's perfect for breakfast or brunch!
Start by placing the cast iron skillet into the pre-heated oven at 400 degrees. Let the pan warm up for 10 minutes.
Add coconut milk, eggs, and coconut sugar, into your high speed blender. Blend on medium for about 30 seconds.
In a small bowl add cassava flour, baking soda, and salt. Stir together with a spoon or whisk.
Next, pour the flour mixture into the blender. Blend on LOW until the mixture is mostly combined. (If you blend too fast the flour will fly all over.)
Once it's mostly blended, turn it up to high for about 45-60 seconds. It should be a thin batter, and you'll see bubbles on top. (Bubbles help it to rise in the oven!) If the batter sits for a while, make sure to give it a quick blend right before you pour it into the skillet.
When the skillet is ready, carefully remove it from the oven. Add the coconut oil right away, and make sure it covers the bottom of the pan. I like to spin it around so it has an even layer.
Then, pour the batter into the skillet and immediately place it into the oven. Bake at 400 degrees for about 15-18 minutes. You'll know it's ready when the edges are golden brown.
Top the Dutch Baby with fresh fruit, powdered sugar, and serve warm!
The cast iron skillet gets VERY hot, and it's also very heavy. Be careful removing it from the oven.
Do not let the batter sit for a long time before pouring it into the hot skillet. If it sits, make sure to blend for a few seconds to make sure there are bubbles! (The bubbles help the pancake to rise.)
Once you add the coconut oil to the bottom of the skillet, it should melt almost instantly. I like to carefully tip it from side to side to make sure it completely covers the bottom of the skillet.
You must pre-heat the skillet! Do not skip that step. I usually pop mine in right when I turn the oven on so it warms up as the oven temperature rises. (About 10 minutes.)
Top your Dutch Baby with all the fresh fruit! I usually microwave frozen "mixed berries" and pour that overtop. I've also added fresh sliced peaches, but any fruit will work. You can also add a sprinkle of powdered sugar!
Mix the dry ingredients separately. It's important to make sure the baking soda and salt is properly blended. Use a whisk or spoon to stir it together before pouring it into the blender.
Frequently Asked Questions
What size cast iron skillet did you use?I used a 12" skillet for this recipe. Any 12" skillet will work, just make sure it's oven safe.
Can I use a different gluten-free flour?I tested this recipe almost a dozen times, and it's very important to follow the ingredients list that I used. I don't believe it would work with any other flour.
I don't have a blender, what else can I use?If you don't have a high speed blender, you can use a hand mixer or stand mixer. Make sure you blend for enough time that you see bubbles! (About 60-90 seconds.)
How do you serve this dish?I usually slice mine like a pie for individual servings! You can also eat it right out of the skillet. It's best served hot! Throw on some fresh fruit, powdered sugar, or maple syrup.
Storing & Reheating Leftovers
If you have leftovers, transfer them to a plate or container that has a cover. Store in the refrigerator. To re-heat just microwave for about 30 seconds! If you have a lot of leftovers, sometimes I'll keep them right in the skillet and re-heat in the oven the next day.