Vegan Gluten-Free Dutch Baby (5 ingredients)

vegan gluten-free dutch baby in a cast iron skillet

4.78 from 27 votes

Vegan Gluten-Free Dutch Baby (5 ingredients)

Learn how to make a 5 ingredient vegan gluten-free Dutch baby! It is easy, frugal, and the perfect FAST food for breakfast, or dinner, too!

Prep Time5

Cook Time20

Inactive Time10

Total Time35

Course: Breakfast

Cuisine: American

Keyword: dairy-free, Dutch baby, easy vegan puffed pancake, egg-free, gluten-free, healthy, puffed pancake German pancake, vegan, vegan Dutch baby, vegan German pancake, vegan gluten-free Dutch baby, vegan gluten-free oven pancake

Servings: servings

Author: Camilla

Ingredients

1 cup non-dairy milk (e.g., almond milk, oat milk, cashew milk, soy milk)
1/2 cup water (I use filtered tap water)
2/3 cup chickpea flour
2/3 cup rolled oats (certified GF, as needed; see notes for using oat flour)
1 1/2 teaspoons baking powder (certified GF, as needed)
2 tablespoons avocado oil (see notes for options)
Optional: 1/8 teaspoon salt
Optional: 1 teaspoon vanilla extract
Optional: 1/2 teaspoon ground cardamom
Suggested Toppings & Add-Ins: Powdered sugar maple syrup, fresh berries or diced fruit

US Customary - Metric

Instructions

Place a 9-inch (22.5 cm) cast iron skillet in the oven. Preheat the oven to 450F (225C).
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).
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.
Remove the skillet and immediately pour in the Dutch baby batter. Bake in the preheated oven for 2 minutes (set your timer!).
Wearing oven mitts, remove the skillet. Working quickly, swirl the batter 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!).
Return the skillet to the oven and continue baking for 13 to 15 minutes until golden brown and set. The surface will appear dry, but the center will be slightly springy when touched.
Cut into wedges and serve immediately with suggested toppings, as desired.

Notes

Oat Flour Option: You can skip the blending and use oat flour in place of whole oats (whisk in a bowl to blend). You will need 67 grams oat flour (same weight as oats), which is about 1/2 cup + 2 teaspoons oat flour.

Oil Options: 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 Flavorings: Feel free to add a 1/2 teaspoon of your favorite spice or spice blend (e.g., cinnamon, cardamom, pumpkin pie spice) to the batter, along with the flour. 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.

Blender Alternatives: A food processor or immersion blender can also be used. The batter can also be made by hand using a bowl and a wire whisk.

Nutrition