Gluten-Free Fig Dutch Baby Pancake with Oat Flour

Easy and nourishing, this gluten-free fig Dutch baby has a rich flavor and a light, custard-like texture that comes together in 10 minutes.

5 from 1 vote

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 28

Total Time: 38

Servings: servings

Calories: 431kcal

Author: Violet Parcha

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. Remove once it has browned.
1/4 cup unsalted butter
In a large mixing bowl, whisk together the eggs, milk, oat flour, vanilla, and salt.
6 eggs, 1 cup milk, 1 cup oat flour, 1 teaspoon vanilla , Dash of salt
Once the oven is preheated, pour the batter into the skillet with the melted butter, and evenly place the fig slices on top of the batter.
8-10 fresh figs
Bake for 28 minutes or until the edges are just beginning to turn golden brown. Enjoy!

To keep the edges from starting to cook, don't pour the batter into the skillet before the oven is preheated and you’re ready to bake it.
The oat flour tends to sink to the bottom of the batter, so, if the batter has sat for a few minutes, give it one last quick whisk before pouring it into the skillet.