Gluten-Free Blueberry Lemon Dutch Baby
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.
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.