Gluten-Free Apple Quinoa Dutch Baby Pancake (Vegan, Allergy-Free)
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!
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Breakfast
- Cuisine: German, American
Ingredients
Scale
- 1/2 Cup Quinoa Flour
- 1/3 Cup Unsweetened Applesauce
- 2 TB Red Quinoa (rinsed, uncooked)
- 1/2 Tsp Baking Powder
- 1/2 Tsp Cinnamon
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/4 Tsp Ground Allspice
- 1/4 Cup Unsweetened Non-Dairy Milk
- 2 TB Pure Maple Syrup (plus more for topping)
- Powdered Erythritol (to top)
Instructions
- 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!
Nutrition
- Serving Size: 1