Gluten-Free Pumpkin Spice Dutch Baby
A simple and delicious Gluten-Free Pumpkin Spice Dutch Baby that is great for breakfast or dessert. It’s light, fluffy, and the perfect weekend Fall treat.
Equipment
- 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 tsp pumpkin pie spice
- 1/4 cup pumpkin pie puree
- 1 tbsp arrowroot flour
- 2 tbsp maple syrup
- 1½ tbsp coconut oil
- pinch of salt
- Toppings: vegan chocolate chip toasted pecans, powdered sugar, maple syrup
- 9- inch cast iron skillet
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 of the remaining ingredients EXCEPT the toppings, and blend at low speed for about 20 seconds.
- Turn off the heat on the stove and pour in the batter.
- 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 chocolate chips, toasted pecans, and powdered sugar. Serve with syrup and enjoy.