Gluten, Dairy, and Soy Free Puffed Oven Pancake {aka: Dutch Babies}

This is a very, very regularly requested weekend treat. Everyone loves it! Perfect for a lazy Saturday breakfast, and so, so worth the wait while it bakes in the oven.

4 Eggs
6 Tbsp. Honey, divided
1 tsp. Fresh Lemon Zest
3/4 tsp. Salt
1 Cup GF All-Purpose Flour Blend
2 1/2 Cups Almond Milk
1 Cup Raspberries
1/4 Cup Earth Balance
1-2 Cups Fruit, such as Strawberries, Raspberries or Blueberries

To Make:
Place an oven-proof skillet (about 12 inches) or 9x13 pan in the oven and preheat to 425 degrees.
Whisk eggs, 1/4 cup honey, and lemon zest in a medium bowl.
Add the salt, flour, and 1/4 cup almond milk and whisk to smooth.
Mix in the rest of the almond milk.
Puree the raspberries in a food processor until smooth.
Remove the hot pan from the oven and add the Earth Balance. Swirl it around to coat the bottom/sides of the pan.
Pour in the batter.
Spoon the raspberry puree into the batter, so that it is distributed throughout the pan.
Reduce the oven to 400 degrees, and bake the pancake until the edges are a deep, golden color. About 30 minutes.
Remove pancake from the oven, and let it sit for 10-15 minutes. DON'T skip this step!!
Combine the fruit of your choice in a small bowl, and mix in the remaining 2 Tbsp. honey, allowing the mixture to sit for at least 15 minutes.
Immediately before serving, spoon the fruit over the top of the pancake.

I've shared this recipe at... The Gluten Free Homemaker {gluten free Wednesdays}, Life as Mom


  1. we tried this yesterday- it's delicious! thanks for sharing the recipe, it is going into our regular brunch rotation :)


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