Who would pass up a baked pancake? This Gluten-Free Apple Quinoa Dutch Baby is vegan and top-8 allergy-free. A traditional German breakfast recipe transformed for a delicious, healthy, and easy seasonal treat!
Don’t worry guys…it didn’t take this pancake lover THIS long to make a Dutch Baby, I just took this long to share it here on Strength and Sunshine. What is a Dutch Baby, you ask? It is a German “baked pancake” or “puffed pancake”. Essentially, you’re making pancake batter, pouring it into a cast iron skillet, and baking it in the oven.
It falls in the center when removed from the oven (less so when you make it without eggs), but still light and airy. So yes, my gluten-free, vegan, allergy-free version is a bit like “puffed pancake” than it is “baked pancake”, but regardless…you are in for a delicious breakfast treat! Since we are in the midst of glorious apple season, this seemed like the perfect time to bake up a cozy breakfast!
I’m giving you a pop of color and crunchy surprise here with some red quinoa mixed right into the batter! It’s a protein-packed breakfast since we’re only using quinoa flour (which is a seed, not a grain, so is this paleo? Haha!) I just realized I must have some strange affinity with combining apple and quinoa. Who knew, since these were made a year apart!
I know so many people are all about warm and cozy breakfasts in the Fall and Winter. For me, my breakfast habits don’t change…at all. I still crave a massive bowl of cold (sugary) cereal when I wake up, along with the days of hot porridges and pancakes on the weekends, of course! Just like I’m not a fan of soup or cold smoothies in the summer. I’m someone who opts for boiling hot coffee in the dead heat of summer too! I just don’t follow the “eating and weather” trends; I can’t be the only one!?
If you really love and crave baked, hot, and filling foods in the cold weather, then I guess BAKING your breakfast pancake seems like the best option. The stovetop can be our “summer pancake” method and the oven is out “winter pancake” method! If you’re like me and you don’t really care, as long as there is PANCAKE in the title, I’m game! Have you ever met someone who doesn’t like a pancake breakfast? No! Never! If you happen to know someone how doesn’t like pancakes, please, send them my way and I’ll fix that!
Apple Quinoa Dutch Baby Pancake
- Preheat the oven to 425° F.
- In a mixing bowl, combine all ingredients, adding the maple syrup and milk last. Mix well to combine for a smooth batter.
- Grease a small seasoned 6-inch cast iron skillet and place it in the oven to heat for 5 minutes.
- Remove the skillet and pour in the pancake batter, then place it back in the oven for 12-15 minutes.
- Remove, sprinkles with powdered erythritol, and more maple syrup if desired!
Y’all must heat the greased cast iron in the oven before you pour the batter in! Don’t skip that step! It allows it to cook properly. So there you have it! A little Dutch Baby (emphasis on the baby) to share with someone on a cold and chilly morning. Or not. If you’re like me 😉 Apple Quinoa Dutch Babies year-round!
So tell me:
+ Are you craving cold or hot breakfasts right now?
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