Every single Saturday morning growing up, my mom would fill up (at least) two pie pans up with dutch baby batter from a simple (I had it memorized by the age of nine!) passed-down recipe. The smell would fill the house as they cooked and would linger the rest of the day. The 15-20 minutes after putting them in the oven we’d cut lemons, get the powdered sugar out, and set the table. We’d sift powdered sugar over the piping hot dutch babies and watch the butter soak it up. Then a few squeezes of lemon… Mmm!
Since we became a Gluten-Free household, this was one family tradition I just couldn’t say ‘good-bye’ to. So we figured out a recipe to suit our family’s sensitivities and preferences. I am SO EXCITED to share this recipe with you. Hopefully it will become a family favorite in your home too!
Gluten-Free, Dairy-Free Dutch Babies Recipe
Heat 1-2 Tbsp Butter in two medium ramekins or four small ramekins in preheated oven at 425° until bubbly!
1/2 C Hemp Milk (we use Pacific Brand because it does not contain any carrageenan)
2 Large Pastured Eggs
(See?? Even the modified version is SO SIMPLE!)
Blend in Magic Bullet until well-combined, pour into hot, buttery ramekins. Cook for about 15 minutes or until cooked thoroughly – the sides should rise a bit!
Serve with syrup, whipped cream, preserves, or, our family favorite – sifted powdered sugar and fresh lemon!
Finally, we can carry on this family tradition! Let me know what you think!
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