This gluten-free dutch baby pancake is a wholesome, high-protein twist on a beloved childhood classic. Growing up, my mom would often make this puffy, oven-baked pancake on slow weekend mornings—its golden edges rising dramatically in the skillet, ready to be topped with fresh berries. This version is completely gluten-free, made without added sugar, and dairy-free (aside from a touch of butter to crisp the edges). It's light, custardy, and incredibly easy to make—just blend, pour, and bake. Serve it warm with a handful of organic berries, and a drizzle of pure maple syrup for a naturally sweet, nutrient-rich breakfast or brunch.
Ingredients
5 large
eggs
1 cups
cashew milk
⅓ cups
blanched almond flour
¼ cups
sweet rice flour
2 tablespoons
maple syrup
¼ teaspoons
sea salt
4 tablespoons
butter