So, the way this recipe came about wast this . . . our friends were coming in town and we and another local couple decided we would host them for brunch. My local friends decided to make frittatas, and I decided I would make some kind of baked good. Then, our out-of-towner friends had a change of plans and couldn’t make it. Our local friends and I decided we should still get together.
Since we weren’t going to be at my house and pancakes were way too time consuming, I came up with the dutch pancake and maple and brown sugar oatmeal using my oats from GF Harvest. (If you want to see how I made blueberries and cream oatmeal, then click here.) I think I made everything in about 30 minutes.
This was indeed a great decision. Since I’m dairy-free right now, I thought about making it full of dairy and just not eating it, afraid it would come out kind of gross, but that was NOT the case. It was amazing and we had none left after feeding 4 adults and 3 kids!!
Berry Dutch Pancakes
gluten free, soy free, dairy free
Serving size: 8-10 (2 pie plates or 13×9 pyrex dish)
I doubled my recipe, so if you want to halve it, it will fit into 1 pyrex pie dish or cast iron skillet.
1-2 tbsp butter – I used earth’s balance
2 cup milk – 1 cup rice milk & 1 cup coconut milk* (see directions for this below)
1 1/3 c. flour = 166.67 g of gf flour or less than 1 1/3 cup of flour
2 tbsp sweetener – 1 tbsp sugar + 1 tbsp maple syrup (grade b)
1 tsp salt
1 tsp vanilla extract (I make my own, but the safest GF kind is frontier vanilla flavor.)
1 tbsp of powdered sugar (I just put my sugar in the coffee grinder to get powdered sugar)
1 large handful of berries (Any kind will do. I used blueberries, because that’s what I had on hand.)
- Heat oven to 400*F.
- Place butter in pyrex dish and place in oven.
- While butter is melting, whisk together milk, eggs, sugar/maple syrup, salt. Then slowly add in flour.
- Remove dish from oven and pour in batter.
- Sprinkle batter with berries. (So, I accidentally forgot this step and just threw them on after they came out of the oven.)
- Bake for 25 minutes.
- Remove and sprinkle powdered sugar on top.
Coconut Milk Ingredients:
1 Can of coconut milk1/2 can of water
Coconut Milk Directions:
1. Pour coconut milk from can into container with lid (so that you can shake it).
2. Add 1/2 can of water to the canned milk.
3. Shake the 2 together.
If you want to make a drink out of it, add honey to taste. It’s delicious and refreshing!