Gluten Free Dutch Baby | Custard Pancake

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3.50 from 58 votes

Gluten Free Dutch Baby | Custard Pancake

40 minutes
Calories 230kcal


  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 3/4 cup almond milk (Unsweetened)
  • 1 teaspoon salt
  • 2 tablespoons ghee (Unsweetened)
  • 15 drops liquid stevia
  • 1 tablespoon butter (Unsweetened)
  • 1 teaspoon cinnamon (Unsweetened)


  • Preheat the oven to 425 degrees.Combine all of the ingredients in a food processor(you can mix by hand if desired) and mix together.
  • The only ingredients not added should be the ghee, butter and cinnamon, as those are used in future steps.The mixture will come out to be the consistency of a crepe batter.
  • It should be very liquidy.Add 2 tbsp of ghee to a 7 inch skillet on medium-high heat.
  • If you plan on using a skillet that is bigger/smaller than 7 inch, adjust the recipe accordingly.
  • The size of the recipe in relation to the pan size is a key component of this dish coming out right!When the ghee is melted, pour in the batter.
  • This should force the ghee to the edges of the pan and even on top of the batter in some areas.
  • That's ok! That's what is supposed to happen.Cook on the stove top for 1 minutes and then immediately place into a 425 degree oven.Bake for 24 minutes.
  • When the top/center is solid it is done.
  • Don't overcook it, we want it to have a custard consistency in the middle.Brush with melted butter and dust with cinnamon if desired.
  • Slice and enjoy!


Calories: 230kcal

Originally posted 2019-02-20 18:09:43.

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