Adapted from Martha Stuart’s recipe & taking on a custard-like texture in the center, this dutch baby recipe is perfect for a lazy Saturday morning.
3 tablespoons Smart Balance Light
3 large eggs
3/4 cup Almond Milk
1/2 cup Pamela’s Artisan Flour Mix (or mix of choice)
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup granulated sugar
- Preheat oven to 450 degrees. This technically works best in a medium cast-iron or ovenproof nonstick skillet, but I use a glass pie pan and it comes out delish. Put 2 tablespoons of the Smart Balance in whatever you are using and put it in the oven while you measure & mix.
- In a blender, combine eggs, Almond milk, gluten free flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into very hot skillet or pan; bake until pancake is puffed and lightly browned, about 25 minutes.
- Working quickly, dot pancake with 1 tablespoon butter, and squeeze a healthy amount of lemon juice on top. Sprinkle with powdered sugar, slice into wedges, and enjoy