Healthy Dutch Babies topped with a Chunky Blueberry-Maple Sauce

Posted by on September 2, 2009 | 28 Comments

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)!

blueberrydutchbaby

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 …

dutchbabyfresh

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) …

blueberry dutch baby filled

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 …

The dutch baby is gone!

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

blueberrydutchbabysmaller

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I submitted this recipe to A Gluten Free Holiday: Breakfast & Brunch Recipes at Ginger Lemon Girl.

Wheat-Free Apple Cinnamon Dutch Babies

Posted by on March 8, 2009 | 15 Comments

I am lucky; I get my share of fun foods to trial. But, when I spotted the giveaway on Say Yes to Salad for the most adorable handmade earrings, well, let’s just say this is something new and fun that I must do my best to win! I have officially racked up two entries by commenting on her giveaway post, and now mentioning it here … but, I am going the extra mile for three extra entries. I trialed one of Maggie’s recipes, and am posting about it here …

Honestly, this was my first discovery of Say Yes to Salad, but I was glad I found it; I LOVE the sound of her recipes! Dutch Babies were a new concept to me, so I thought I would give them a go for my initial sampling of her offerings. Since the recipe looked so easy to work with, I tweeked it a bit to taste and to my own healthy cravings, but stayed true to the ratios.

Wheat-Free Apple Cinnamon Oat Dutch Baby

Like Maggie, I halved the recipe and made a single serving, but I am listing the recipe for 2 here …

Wheat-Free Apple Cinnamon Dutch Babies

This recipe is Dairy-Free, Soy-Free, Peanut-Free, Sugar-Free, and Wheat-Free. You can make it Nut-Free by using a different milk alternative (rice, hemp, soy, or coconut!) and Gluten-Free by using those trusty Gluten-Free Oats, if they work for you.

Adapted from the Dutch Babies on Say Yes to Salad

  • 2 Teaspoons Oil or Margarine (I used coconut oil)
  • 3 Eggs, brought to room temperature (when I halved the recipe, I used 1 jumbo egg … it was really big)
  • 1/2 Cup Almond Milk, warmed (I used unsweetened, but plain or vanilla would be nice too)
  • 1/2 Cup Oat Flour (I processed about 1/3 cup of rolled oats in my spice/coffee grinder for 30 seconds (until it turned into a nice flour), sifted, and measured out the 1/2 cup; feel free to sub a different flour if you prefer)
  • 1/4 Teaspoon Ground Cinnamon + additional for sprinkling
  • 1/8 Teaspoon Salt
  • 1 Small Apple, finely diced

Preheat your oven to 400ºF. Place an empty glass pie plate or baking dish in the oven to preheat. If you want, you can make individual dutch babies and use regular-size, oven-safe bowls.

Mix the eggs, almond milk, flour, cinnamon, and salt in a bowl, until well combined.

Remove the dish from the oven, and melt the margarine or oil right into it. Sprinkle with the diced apple, and an extra sprinkling of cinnamon for good measure. Pour the batter over all.

Bake for 15 – 20 minutes, or until set. Cut into wedges and serve immediately with syrup, a sprinkling of powdered sugar, a pat of margarine and more cinnamon, jam, berries, or however you like!

Yields 2 Yummy Servings

 

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