Vegan Gluten-Free Dutch Baby (5 ingredients, High Protein)

Learn how to make a 5 ingredient vegan gluten-free Dutch baby! It is high in protein (8 grams per serving!) easy, frugal, and the perfect FAST food for breakfast, or dinner, too!

They say that man cannot live by bread alone. As far I know, they have never said anything about a woman and pancakes.

And if I am to be perfectly honest with you readers, I confess I could easily forgo a majority of meals so long as I have an ample supply of pancake ingredients on hand. (Add some coffee to the equation, and I am golden.)

One of my favorites in the pancake department (mmm…pancake department…) is the humble Dutch Baby.

What is a Dutch Baby?

Made from a simple batter, a Dutch baby pancake (also known as an oven pancake, puff pancake, Bismarck, Dutch puff, or German pancake) is a glorious puff of a pancake that is traditionally made with eggs, butter, milk and all-purpose flour. My mother made them all the time when I was little, and I (along with my brother and sister) loved them. 

Recipe Benefits

Unlike original Dutch baby, my newfangled vegan version of the Dutch baby is

• Vegan (egg-free, dairy-free)
• Gluten-free 
• High protein (8 grams protein per serving)
• High fiber (4 grams fiber per serving)
• Fast and easy to make
• Can be served for breakfast, brunch or dinner
• Frugal

Ingredients for a Vegan Dutch Baby Pancake

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

To make this darling of a pancake, you will need 5 basic ingredients:

• Chickpea flour: Also known as garbanzo bean flour, ceci flour or besan. Chickpea flour is a remarkable ingredient that can be used both as a flour and an egg replacement. It serves double duty in the Dutch baby recipe.
• Rolled Oats: The oats are blended into the batter until they are smooth (I have an option for using oat flour, as an alternative, in the notes). Oats + chickpea flour equal neutral flavor! Be sure to use certified gluten-free oats, as needed.
• Non-dairy milk: Use any variety of nondairy milk, such as oat milk, almond milk, soy milk or cashew milk. I do not recommend using full fat coconut milk. It will make the pancake too heavy.
• Baking powder: Without eggs, the batter needs a lift from leavening to achieve some lightness and puff. Use a gluten-free certified brand, as needed.
• Oil: I use avocado oil or coconut oil when making the Dutch baby. Any neutral oil will work. You can also use plant butter / vegan butter. Use a stick variety (less water than tub forms of margarine). Note: If using plant, butter, be careful not to let it burn when melting in the hot skillet.

• Optional Extras: I like to add some salt to the recipe, but it is not necessary to add it for the recipe to “work” (hence feel free to leave it out or add an amount that you prefer). I also like to add some vanilla extract and cardamom for added flavor, but they are optional.

You will also need a small amount of water. Regular tap water, or filtered water, is what I use.

Step By Step Directions for the Vegan Gluten-Free Dutch Baby

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven

Place a 9-inch (22.5 cm) cast iron skillet in the oven. Preheat the oven to 450F (225C).

Step Two: Blend the Batter

While the oven preheats and the skillet heats, blend the milk, water, chickpea flour, and oats in a blender until completely smooth.

Once the oven is finished preheating, blend in the baking powder and any of the optional extras (i.e., salt, vanilla extract, and ground cardamom).

Step Three: Add Oil to Hot Skillet

Open the oven and add the oil to the hot skillet (wear oven mitts and be careful pouring to avoid splashing and burning) . Close the door for 30 seconds to heat the oil.

Step Four: Add the Batter

Remove the skillet and immediately pour in the Dutch baby batter. Bake in the preheated oven for 2 minutes (set your timer!).

Step Five: Swirl & Spread Batter up Sides of Pan

Wearing oven mitts, remove the skillet. Working quickly, swirl the some of the still-loose pancake mixture up the sides of the pan (about 1 inch/2.5 cm). Use a spatula to smooth more of the batter onto the sides (no need for perfection!).

Step Six: Continue Baking

Return the skillet to the oven and continue baking for 13 to 15 minutes until golden brown and set. The surface will appear dry with somewhat crispy edges, but the center will be slightly springy when touched.

Step Six: Serve

Cut into wedges and serve immediately with suggested toppings, as desired.

Suggested Toppings

• Powdered sugar (confectioners’ sugar), sifted over the pancake
• Drizzle of maple syrup, agave nectar, or date syrup
• Fresh raspberries, blueberries, sliced strawberries, sliced apples or pears or other diced fruit
• Squeeze of fresh lemon juice
• Cooked innamon apples
• Sprinkle of ground cinnamon, ground cardamom, ground ginger or other sweet spices
• Sprinkle of brown sugar or coconut sugar
• Jam, preserves or marmalade
• Or…chopped or shaved dark chocolate!

This is one of the most comforting meals you can make (in minutes, with minimal ingredients). Fresh from the oven, it is a great way to deliver a guaranteed dose of cheer. Try it for yourself!

Happy baking!

FAQ

• Can I replace the chickpea flour with another gluten-free flour? No, this recipe will only work with chickpea flour and oats. Other gluten-free flours (e.g., almond flour, coconut flour, oat flour, buckwheat flour, brown rice flour, white rice flour, all-purpose gluten-free flour blends, millet flour) will not work as substitutes in this recipe. Trust me, it took COUNTLESS combinations and configurations to develop this recipe. I failed with those so that you do not have to :).
• Can I add sweetener directly to the pancake? I do not recommend it. It can lead to scorching when the batter hits the very hot pan. Save the sweetener for topping the pancake.
• Can I make the Dutch baby oil-free? Alas, no. I tried, and it simply will not work.
• Can I make this oven pancake without a blender? You can make the batter without a blender by using oat flour instead of whole oats (see notes in recipe card for amount to use in place of oats). Use a bowl and whisk to blend the batter.
• Can I use an immersion blender or food processor to make the batter? Most likely yes. Be sure to keep blending (this will take longer than a blender) until the batter is entirely smooth (no bits of whole oats)
• Can I make the Dutch baby on top of the stove instead of the oven? No, this cannot be made like regular pancakes, it needs to be baked.

Variations

Spices: Add the cardamom I suggest to the vegan dutch baby recipe, or add 1/2 teaspoon of your favorite spice or spice blend (e.g., ground cinnamon, ground ginger, pumpkin pie spice, allspice, or a pinch of nutmeg or cloves) to the batter, along with the flour and oats.

Extracts & Citrus Zests: Add the vanilla extract I suggest, or add other extracts (e.g., almond extract, orange extract, lemon extract) or finely grated citrus zest (e.g., lemon zest, lime zest, orange zest) can also be added to the batter.

Savory Dutch Baby Pancake: Since the recipe does not have sugar or other sweeteners, it is easy to take this oven-baked pancake in a savory directions. Add fresh herbs or dried herbs to the batter (e.g., rosemary, basil, oregano, thyme, herbs de Provence), or seasonings such as garlic powder, onion powder, smoked paprika, or savory spices (such as cumin or chili powder). Top the finished Dutch baby with a favorite topping such as pesto, marinara sauce, sautéed onions, salsa.

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