Gluten-Free Dutch Baby Pancake
A light and airy oven-baked pancake, perfect for a weekend breakfast. This version uses a gluten-free flour blend to ensure it's safe for those with gluten sensitivities.
Ingredients
- 1 cup Gluten-Free All-Purpose Flour Blend
- 2 tablespoons Tapioca Starch
- 3 Eggs
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- 2 tablespoons Butter
- 2 tablespoons Powdered Sugar
- 1 Lemon Wedges
Instructions
- 1Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat up.
- 2In a blender, combine gluten-free flour blend, tapioca starch, eggs, milk, and vanilla extract. Blend until smooth.
- 3Carefully remove the hot skillet from the oven. Add butter to the skillet and let it melt completely.
- 4Pour the batter into the hot skillet and return it to the oven.
- 5Bake for 20-25 minutes, or until puffed and golden brown.
- 6Dust with powdered sugar and serve immediately with lemon wedges.
Substitutions
Wheat Flour → Gluten-Free All-Purpose Flour Blend + Tapioca Starch
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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