Gluten-Free Fig Dutch Baby Pancake
Quick, easy & delicious, gluten-free fig Dutch baby pancake is the perfect fall breakfast!
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Servings: 6 servings
Calories: 293kcal
Ingredients
- 6 eggs
- 1 cup milk dairy or nondairy
- 1 cup oat flour use gluten-free oat flour if this recipe needs to be gluten free
- 8-10 fresh figs
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Dash of salt
- Optional: toppings of choice
Instructions
- Preheat your oven to 400 degrees.
- Put the butter in a large cast iron skillet and place in the oven while it’s preheating to melt and brown it.
- Slice the figs lengthwise into 3-4 slices per fig and set aside.
- Add the eggs, milk, oat flour, vanilla, and salt to a large mixing bowl and whisk together until smooth.
- Once the oven is preheated, pour the batter into the skillet with the melted butter.
- Evenly place the fig slices on top of the batter.
- Bake for 28 minutes or until the edges are just beginning to turn brown.
- Serve warm with any delicious toppings of your choice!
Notes
If you prefer, you can substitute the butter for coconut oil.
Nutrition
Serving: 1slice | Calories: 293kcal | Carbohydrates: 30g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 210mg | Sodium: 121mg | Fiber: 4g | Sugar: 16g
