Looking for a tasty way to enjoy breakfast? Try this simple and delicious Gluten-Free Blueberry Lemon Dutch Baby that is great for breakfast or dessert. It’s light, fluffy, and the perfect weekend treat.
Here’s what you’ll need
- Gluten-Free Oat Flour: If you can’t find oat flour, you can simply make your own by adding rolled oats to your blender and blending on high until it looks like flour. Be sure to use gluten-free flour if you’re gluten-free of course.
- Arrowroot Flour: Just a small amount is needed here. You can also sub cornstarch or cream of tartar.
- Eggs: you’ll want to use 3 eggs at room temperature. I don’t recommend a vegan egg substitute only because I haven’t tested it out yet.
- Coconut Oil: for melting on the skillet and keeping the batter from sticking.
- Nut Milk: I used almond milk, but any milk of choice will work here.
- Cinnamon: just a touch for that extra flavor and warm spice with the chocolate flavor.
- Vanilla Extract: Always needed for baking in my opinion. Add a touch of flavor.
- Lemon zest, lemon juice
- Blueberries
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I hope you give this tasty breakfast treat a try. Let me know what you think by commenting below.
Natalie
Guten-Free Blueberry Lemon Dutch Baby
Gluten-Free Blueberry Lemon Dutch Baby
Equipment
- Blender
- 9-inch Cast-Iron Skillet
Ingredients
- 3/4 cup oat flour make sure it’s gluten-free
- 3/4 cup almond milk
- 3 eggs room temp
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp arrowroot flour
- 2 tbsp maple syrup
- 1 cup fresh blueberries
- 1 lemon zested
- 1 tbsp lemon juice
- 1.5 tbsp coconut oil
- pinch of salt
Instructions
- Preheat oven to 425°
- Place coconut oil in a 9-inch cast-iron skillet and heat it on the stove on low/medium heat for a few minutes. Let the oil melt and the skillet heat up in the oven for about 10 minutes.
- In a blender, add all the ingredients EXCEPT the blueberries.
- Remove the cast iron and pour the batter evenly into the pan. Then top with the blueberries.
- Place it in the oven and bake for about 18-23 minutes. My oven cooks fast so mine was done in about 18 minutes. If yours starts to puff up a lot, remove it.
- Allow your dutch baby to cool for about 5 minutes and top with powdered sugar. Serve with syrup and enjoy.
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