Raspberry Lemon Dutch Baby

This gluten free raspberry lemon dutch baby is a delicious alternative to normal pancakes when you want something a little special for breakfast.

This gluten free raspberry lemon dutch baby is a delicious alternative to normal pancakes when you want something a little special for breakfast.

What are you doing for mom this Sunday?

Me? I’ll be a few states away in Martha’s Vineyard for a wine festival and not spending it with my mom.

But you….you, should be making her raspberry lemon dutch babies for breakfast.

Let’s talk about these magnificent little puffy edged eggy pancakes for a moment.

Raspberry lemon dutch babies made with gluten free flour

They’re like a pancake (<– you can see all 24 pancake recipes on this site there including my favorite – the perfect protein pancake), but eggier, doughier and denser if you can imagine that and they puff up and curl around the edges making them seem a bit more special than your regular pancake.

Mom deserves special, doesn’t she?

Raspberry lemon dutch baby is a fun twist on a pancake breakfast and gluten-free too!

This version is gluten free. I’ll admit it, I’ve totally become that person.

You know, the one that doesn’t need to eat gluten free but decides to anyway. I talked about it with these orange basil ricotta pancakes (also gluten-free using the flour below) which would also be a great idea for mom now that I think about it!

I’m having an all out love affair with gluten free all-purpose baking flour recently though and just loving the results even more so than regular flour so that’s the motivation behind that, it’s not some misguided thought that it’s healthier or anything.

More gluten-free pancakes to try: pineapple buckwheat pancakes, blueberry avocado pancakes, banana nutmeg pancakes (<–a really delicious stack made with yeast – so fluffy!)

For all you non gf-ers, you can easily swap out all-purpose in this recipe.

Gluten free raspberry lemon dutch babies are a great weekend breakfast option.

Besides the flour, the other delicious part of these dutch babies are the eggs.

I’ve made a lot of bad paleo pancakes before that came out spongy because of eggs (before perfecting these pumpkin paleo pancakes).

These are nothing like that.

They’re eggy and doughy at the same time and somehow combine into this perfect texture.

I used Safest Choice Eggs in this recipe and keep them stocked in the house pretty much all the time. They’re pasteurized so you don’t have to worry when enjoying your favorite sunny side up or poached egg (which is practically every morning for me).

These pancakes are clearly cooked, but I think mom would enjoy a nice side of soft scrambled eggs (just say no to dry scrambled eggs!) with her dutch baby or even better, the runny yolks from the 2 eggs whites you used in the recipe, don’t you?

You could even go all out and make this asparagus omelette souffle, especially if you’re doing a brunch this Mother’s Day, that’s a great option!

And just in case mom is more of a savory person, try this cheddar dutch baby with Brussels and bacon! It’s also a great brinner recipe if you ever need one.

Yield: 4 servings

Raspberry Lemon Dutch Baby

Raspberry Lemon Dutch Baby

This gluten free raspberry lemon dutch baby is a delicious alternative to normal pancakes when you want something a little special for breakfast.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup oat flour
  • 1/2 cup gluten free all purpose baking flour (or substitute regular all purpose flour)
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/4 cup egg whites
  • 1/2 teaspoon packed lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup raspberries
  • 4 teaspoons butter or coconut oil, divided

Instructions

  1. Place a cast iron skillet or individual ramekins into oven, preheat to 425 degrees.
  2. Combine all the ingredients except the raspberries in a blender and process for about 30 seconds until fully incorporated.
  3. Once oven is preheated, remove skillet and/or ramekins and place 1 teaspoon of butter or coconut oil in each. Brush up the sides of the skillet and ramekin so that it is nicely greased.
  4. Pour the batter into the skillet and/or ramekins, top with the raspberries and place back in the oven.
  5. Bake for 15 minutes until puffed and golden brown around the edges.
  6. Serve immediately as the pancake deflates while it cools.
This post is sponsored by Safest Choice Eggs. All content and opinions are my own. Thanks for supporting the brands I choose to work with!

17 Comments

  1. Kelly

    Looks delicious and easy too! Quick question-when do you add the raspberries? Before or after baking?

    Reply
    1. Running to the Kitchen Post author

      Oops, left that out of the recipe by accident, will fix now :) You add them on top of the batter before you bake them.

      Reply
  2. Pingback: Healthy Summer Fruit Recipe Round up | Food Done Light

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