Gluten-Free German Pancakes (Dutch Baby)
A light and airy German pancake, also known as a Dutch Baby, made with gluten-free flour and without any dairy. Perfect for a special lunch!
Ingredients
- 1 cup Gluten-Free All-Purpose Flour
- 4 large Eggs
- 1/2 cup Unsweetened Applesauce
- 1 cup Almond Milk
- 1/4 tsp Salt
- 2 tbsp Vegan Butter
- for dusting Powdered Sugar
- for serving Lemon Wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 220°C. Place a 25.4 cm oven-safe skillet in the oven while it preheats.
- 2In a blender, combine gluten-free flour, eggs, applesauce, almond milk, and salt. Blend until smooth.
- 3Carefully remove the hot skillet from the oven. Add vegan butter and let it melt.
- 4Pour the batter into the hot skillet and spread evenly.
- 5Bake for 20-25 minutes, or until the pancake is puffed up and golden brown.
- 6Dust with powdered sugar and serve immediately with lemon wedges.
Substitutions
Dairy Milk → Almond Milk
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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