Earlier this year, I discovered the Dutch Baby; a thick, eggy oven pancake that is sometimes referred to as a German pancake. Though it had been months and months since my first enjoyable and successful endeavor, I got a huge craving for these babies this morning!
Of course, I didn’t want to make the same recipe that I made the first time, so I did a little research and came up with a second variation that was, dare I say, positively delicious!
Most of the Dutch Baby recipes I spied were made with white sugar, white flour, and an unnecessary amount of butter. If I ate that way for breakfast, I would fall flat on my face by 9am. I reduced the butter significantly, and in fact changed it to coconut oil, I subbed the flour with rolled oats (ground in 30 seconds into a flour), and used maple syrup as my choice of sweetener in moderation. Trust me, there was no sacrafice. This is a wonderful brunch-worthy recipe that you can actually feel good about eating. Plus, with the changes, the recipe is dairy-free, soy-free, and wheat-free (optionally gluten-free)!
Yesterday I promised something with blueberries … so I decided to pair our breakfast with a quick and chunky blueberry maple sauce. But these ultra-thick pancakes are very versatile. I have suggested a few different topping ideas in the recipe, but feel free to go crazy and experiment with your own pairings.
Oh, I have one last note, on the eggs. Until I discovered organic eggs, I literally (literally) couldn’t stomach eggs. No idea why, but my husband even noticed the quality difference. I know what you are thinking, organic eggs, I thought you were frugal?! Take a look around for medium organic eggs. They are quite a bit cheaper than the large ones, and we still tend to use the same amount of eggs no matter what size I buy. Hence why this recipe uses medium eggs. You can sub 3 to 4 large eggs if you wish, depending on how eggy you want it.
I really want to make a savory and grain-free version of Dutch Babies, but the flavor ideas just aren’t coming to me as of yet. Most savory versions use cheese, but I know some fresh herbs and vegetables can stand alone, if only I can think of a good combination. I welcome suggestions! In the meantime, enjoy …
Healthy Wheat-Free / Dairy-Free Dutch Babies
This recipe is Vegetarian, Dairy-Free, Wheat-Free, Soy-Free, Nut-Free, Low Sugar, Relatively Low in Fat, and optionally Gluten-Free (seek out some of those certified gluten-free oats)
- 1 Cup Rolled Oats (can sub 1 cup of your flour of choice)
- 1/8 Teaspoon Salt
- 1 Cup Regular or Unsweetened Milk Alternative (I used unsweetened coconut milk beverage from Turtle Mountain – it was on sale! Rice, Almond, or Hemp Milk should also work well)
- 1 Tablespoon Maple Syrup, Honey, or Agave Nectar (I used pure maple syrup)
- 1/2 Teaspoon Vanilla Extract
- 4 Medium Eggs, brought to room temperature if you have time
- ½ Tablespoon Coconut Oil or Dairy-Free Margarine (I used coconut oil)
Preheat your oven to 425ºF
Place half of the oats in a spice / coffee grinder and whiz for about 30 seconds, or until the oats turn into a flour. Repeat with the remaining oats. I believe this can also be done in a food processor, but it is so quick, easy, and clean in a cheap little spice grinder ($15 at the grocery store!), why bother.
Sift the oat flour and salt into a medium-sized mixing bowl. Whisk in the milk alternative, sweetener, and vanilla, stirring until everything is well combined.
Whisk in the eggs one at a time until incorporated.
Put the coconut oil or margarine in a 9″ pie plate, cast iron pan, or similarly sized baking dish, and place it in the oven for a few minutes, or until the oil / margarine is melted and the pan is good and heated.
Removed the dish (with a pot holder!) and swirl the oil / margarine around a bit to coat. Pour in the egg batter, pop it in the oven, and leave it be for 25 minutes.
The batter will climb up, swelling a bit like a souffle (it is really fun to watch). When you take it out of the oven, it will deflate …
While this may seem less desirable than a puffy souffle, the crater actually makes for a wonderful bowl to hold delicious fillings or syrup! You can fill it with my Sinful Cinnamon Apple Saute; a bounty of seasonal, chopped fresh fruit and/or berries; a dusting of powdered sugar and served with pure maple syrup; your favorite jam; or try my Chunky Blueberry-Maple Sauce (recipe below) …
Since I feared we might eat the entire dish in one sitting, I only made 1/2 batch of the blueberry sauce. If you want to fill the crater, the full recipe should do it. But, it was a good thing I held off, because for my husband and I, this was just a 2 serving recipe …
Yields 2 to 4 pancakey, eggilicious servings
Chunky Blueberry Maple Cinnamon Sauce
I find that the sweetness of this sauce does vary depending on how ripe your blueberries are. You may want to start with less maple syrup and sweeten to taste, and of course, you can always add more than 1/4 cup of maple syrup if it isn’t sweet enough for you too! Honey and agave are less expensive (and slightly sweeter) options that you can substitute if desired.
- 2 Cups Fresh or Frozen (not thawed) Blueberries
- 1/4 Cup Pure Maple Syrup, more or less as needed (can sub honey or agave nectar)
- 1 Tablespoon Lemon Juice
- 1/2 Teaspoon Vanilla Extract (optional)
- 1/4 to 1/2 Teaspoon Ground Cinnamon (I love cinnamon, I use 1/2 teaspoon)
- 1 Teaspoon Cornstarch
Add the blueberries, maple, lemon juice, vanilla, and cinnamon to a small saucepan. Bring the mixture to a boil, reduce the heat, and allow it to simmer for a few minutes. Sprinkle in the cornstarch, whisking to combine (I didn’t have any clumping problems with this method), and continue to simmer for a few minutes more to thicken.
Yields about 4 sweet and fruity servings
I submitted this recipe to A Gluten Free Holiday: Breakfast & Brunch Recipes at Ginger Lemon Girl.