Sunshine & Sustainable Living

Cherry Dutch Baby

Have I mentioned that cast-iron skillets know no limits? I was feeling creative the other morning and whipped up this dutch baby—or skillet pancake. It came out so fluffy, creamy, and  sweet that I knew I had to share it on the blog. This unique dish is about to step up your breakfast game so lets get cooking!
Cherry Dutch Baby
A dutch baby is an American baked pancake traditionally made with eggs, flour, sugar, and milk. No one really knows where the term “dutch baby” came from since it originated at a German restaurant during the first half of the 1900s.
Dutch babies come out of the oven puffed up and settle to a dense eggy-textured pancake. This particular version of a dutch baby is gluten free and naturally sweetened. In addition, the cherries are seasonal and add a vibrant color to this dish.
As always, I am so excited for you all to try my Cherry Dutch Baby recipe with you all! As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!
Cherry Dutch Baby
Cherry Dutch Baby
 
Prep time
Cook time
Total time
 
This particular version of a dutch baby is gluten free and naturally sweetened. With less than a dozen ingredients, in less than 45 minutes, you can have this delicious dish on your breakfast table.
Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Dairy-Free
Serves: 4 servings
Ingredients
  • ½ cup chickpea flour*
  • ½ cup nut milk
  • 2 Tbsp. honey
  • 1 tsp lemon juice
  • pinch salt
  • 3 eggs
  • 1 tsp vanilla
  • 1½ Tbsp. coconut oil
  • 1 cup pitted cherries (or sub your favorite berries—fresh or frozen)
Instructions
  1. Preheat your oven to 425 degrees F.
  2. In a high-speed blender or food processor combine the chickpea flour, milk, honey, lemon juice, salt, eggs, and vanilla. Blend until smooth.
  3. Heat an 8-10 inch cast-iron skillet over high heat. Once hot (You can test by dropping a spoonful of water on the skillet. If it sizzles, the skillet is ready), add the coconut oil. Once melted, add the cherries. Cook the cherries until soft—about 5 minutes—stirring occasionally. Once cooked, remove from heat.
  4. Pour the batter from the blender over the berries in the skillet. Immediately transfer to oven and bake for about 20 minutes or until dark golden and very fluffy.
  5. Let set for 5-10 minutes, slice, and serve hot.
Notes
*Chickpea flour (or garbanzo bean flour) is my latest gf four obsession. It is versatile, inexpensive, and higher in protein than almost any other gf flour. I love chickpea flour’s soft texture and have found it incredibly easy to cook/ bake with. I really encourage you all to grab a bag of this stuff—like I said it is inexpensive, running under 3$ on amazon for a 16 ounce bag (compared to almond flour which can run up to 8 or 9$ for the same size bag!). You’ve got nothing to lose!

**I love my cast-iron skillet and highly recommend everyone invest in one. The set of 3 that I am linking is a set that I received as a wedding gift last year and I definitely think that it is one of the best, and most used, gifts that we have received. They last forever and even get better with age.

Nutrition Information is a rough estimate of ¼ of the recipe
Nutrition Information
Serving size: ¼ of the recipe Calories: 207 Fat: 9.8g Saturated fat: 5.6g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 22.4g Sugar: 14.8 Sodium: 70mg Fiber: 2.1g Protein: 8.2g Cholesterol: 123mg

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Blueberry-Coconut Pancakes

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Cherry Dutch Baby
Cherry Dutch Baby

The Local Sprout



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