15-Minute Dutch Baby Pancake for One {Gluten-Free}
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Cook time: 
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Yield: 1 serving
This beautifully puffed, golden Dutch baby is gluten-free with a chewy interior and crispy exterior. It's lightly scented with vanilla and subtly sweetened with a sprinkling of Sahale Snacks® Honey Almonds Glazed Mix and fresh fruit on top.
Dutch Baby:
  • 2 large eggs
  • ¼ cup (60 ml) plain, unsweetened almond “milk” (or your milk of choice)
  • 2 tablespoons arrowroot starch
  • 2 tablespoons tapioca starch
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • 2 teaspoons coconut oil
  • 1 (1.5 oz/42.5 g) package Sahale Snacks Honey Almonds Glazed Mix
Optional Toppings:
  • Fresh fruit, such as blueberries or pomegranate arils
  1. Preheat the oven to 425F. Place an 8 or 9-inch oven-proof skillet in the oven so it can heat up.
  2. Whisk together the eggs, milk, arrowroot starch, tapioca starch, vanilla, and salt in a medium bowl.
  3. Once the oven and skillet are hot, carefully remove the skillet with potholders. Add the coconut oil to the hot skillet and rotate it around until the oil is melted.
  4. Pour the batter into the hot skillet and sprinkle the honey almonds glazed mix on top. Bake until the pancake is puffed and golden, about 8 to 10 minutes.
  5. Serve warm, topped with fresh fruit if desired.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/15-minute-dutch-baby-pancake-for-one-gluten-free/