Gluten-Free Dutch Baby

This easy gluten-free Dutch baby is made with oat flour for hearty kid-friendly breakfast that's packed with fantastic nutrition.

5 from 1 vote

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Course: Clean Eating Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 28

Total Time: 33

Servings: servings

Calories: 369kcal

Author: Violet Parcha

Preheat oven to 400 degrees.
Put the coconut oil in a 15" cast iron skillet and place it in the preheating oven.
1/4 cup coconut oil
In a large mixing bowl, whisk together the eggs, milk, oat flour, vanilla, and salt until smooth.
6 eggs, 1 cup milk, 1 cup oat flour, 1 teaspoon vanilla extract, Dash of salt
Pour the batter into the skillet with the melted coconut oil and place in the preheated oven.
Bake for 28 minutes or until the pancake has puffed up and the edges are starting to turn brown.
Serve immediately with your favorite toppings!

Recipe Notes:

If you're not dairy free, you can substitute butter for the coconut oil.
If you don't have a cast iron skillet, you can bake this Dutch baby in a 9" glass pie pan or 9"x13" glass baking dish. Keep in mind that using a different pan will affect the texture.
Leftover Dutch baby will keep in the fridge for 2-3 days. For best results, reheat in the oven.