Description
A puffed, golden Dutch baby pancake with bold savory flavors — this gluten-free version is loaded with smoky cheese, fresh tomatoes, and peppery arugula for a unique twist on a classic brunch dish!
Ingredients
2 large eggs
½ cup unsweetened almond milk or coconut milk
½ cup gluten-free flour blend (or use ¼ cup coconut flour + ½ cup almond flour)
¼ tsp salt
¼ tsp baking powder (gluten-free if needed)
2 tbsp melted coconut oil or butter
1 cup shredded smoked Gouda cheese
½ cup cherry tomatoes, halved or sliced
¼ cup fresh arugula (added after baking)
Optional: chopped chives or bacon bits for extra flavor
FOR KETO VERSION:
Use coconut flour only (about ¼ cup), powdered erythritol instead of sugar in any added toppings, and ensure cheese is low-carb.
Instructions
Preheat oven to 400°F (200°C). Place a cast iron skillet or oven-safe pan in the oven while preheating.
In a blender or bowl, mix eggs , milk , flour , and salt until smooth and slightly thickened.
Carefully remove hot skillet from oven and add melted oil to coat the bottom.
Pour batter into the hot skillet and place in the oven.
Bake for 18–20 minutes until the Dutch baby puffs up and turns golden.
While still warm, top with smoked Gouda , tomatoes , and arugula to let the heat wilt the greens slightly.
Garnish with chives or crispy bacon bits before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 2
- Calories: 280
- Fat: 18g
- Carbohydrates: 6g
- Protein: 18g