Gluten-Free Strawberry Dutch Baby with Chocolate Chips (Oat Flour Recipe)

Gluten-free strawberry Dutch baby is the ultimate crowd-pleaser! The rich pancake only takes a few minutes to prep with simple ingredients.

5 from 3 votes

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Course: Clean Eating Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 467kcal

Author: Violet Parcha

Preheat your oven to 400 degrees.
Place the coconut oil in the skillet and put in the oven while it’s preheating to melt.
1/4 cup coconut oil
Add the eggs, milk, oat flour, vanilla, and salt to a large mixing bowl, and whisk together until the mixture is smooth.
6 eggs, 1 cup milk, 1 cup oat flour, 1 teaspoon vanilla extract, Dash of salt
Once the oven is preheated, pour the batter into the skillet with the melted coconut oil.
Evenly arrange the strawberry halves over the batter.
2 cups strawberries
Sprinkle the chocolate chips on top.
1/3 cup chocolate chips
Bake for 30 minutes or until the edges are just beginning to turn golden brown. Enjoy immediately!

Substitutions

Can substitute almond flour, regular or whole wheat, or einkorn flour for oat flour. Keep in mind that other flours may not be gluten free, and they will affect the final texture of the pancake.
Can substitute butter for the coconut oil.