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Breakfast for 4

Raspberry Lemon Dutch Baby

This puffy baked pancake combines lemon, raspberries, and vanilla in a hot skillet for a quick breakfast.

$0.58per serving $
20 minstart to table
4servings

AmericanVegetarianBudgetBreakfastsSummer

Ingredients

  • 1/2 cup oat flour
  • 1/2 cup gluten free all purpose baking flour
  • 2 tbsp coconut sugar
  • 1/4 tsp kosher salt
  • 2 eggs
  • 1/4 cup egg whites
  • 1/2 tsp packed lemon zest
  • 1/2 tsp vanilla extract
  • 1 cup milk
  • 1/2 cup raspberries
  • 4 tsp butter or coconut oil

Steps

  1. Heat the oven to 425 F with a 10-inch ovenproof skillet inside for 5 minutes.
  2. Whisk the flours, coconut sugar, salt, eggs, egg whites, lemon zest, vanilla, and milk until smooth.
  3. Carefully coat the hot skillet with the butter or coconut oil, then pour in the batter.
  4. Scatter the raspberries over the batter and bake for 15 minutes, until puffed and set.
  5. Cool the Dutch baby in the skillet for 1 minute before cutting.

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