Candida Diet Friendly Gluten Free Dutch Baby Pancake

Total time37 min

Prep time10 min

Cook time22 min

Candida Diet Friendly Gluten Free Dutch Baby Pancake

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Ingredients

4 servings

For the batter

3 large eggs
¾ cup whole milk
Planet Oat Oatmilk Original - 52 fl oz Oatly Low Fat Oatmilk, 64 fl oz Oatly Low Fat Oatmilk
See all
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ cup gluten free flour
1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp vanilla extract
¼ tsp fine salt

For the skillet

3 tbsp unsalted butter

For serving

powdered sugar, for dusting (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh lemon juice, for serving (optional)

Instructions

1
Place a 12-inch oven-safe skillet on the center rack of the oven and preheat to 425°F (220°C). Allow the skillet to heat for at least 15 minutes while you prepare the batter.
2
Combine the eggs, milk, gluten free flour, sugar, vanilla extract, and salt in a blender and blend on high for 30 seconds until completely smooth and slightly frothy. Alternatively, whisk vigorously in a large bowl until no lumps remain. Let the batter rest for 5 minutes.

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