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Mini Dutch Babies (gluten free, nut free, paleo) in muffin tins with blueberries

Mini Dutch Baby Pancakes (gluten free)

  • Author: Katja from Savory Lotus

Scale

Ingredients

  • 4 eggs
  • 1 cup milk of any kind (I used THIS)
  • 3/4 cup cassava flour (I use THIS brand)
  • 1/4 cup arrowroot powder (like this)
  • 1/4 tsp salt
  • 2 tbsp butter or ghee, melted – for greasing pan

OPTIONAL TOPPINGS

  • berries
  • yogurt (regular or dairy free)
  • whipped cream or coconut whipped cream
  • maple syrup

Instructions

  1. Preheat oven to 425’F and place 12 cup muffin tin into oven to heat up. *
  2. Combine eggs, milk, cassava flour, arrowroot powder, and salt in blender.  Process until smooth.  Leave on blender.
  3. Once oven is preheated and muffin tin is nice and hot, remove tin from oven and quickly and liberally brush each cup with butter/ghee.  Turn on blender for a couple of seconds to remix batter, then quickly pour batter evenly into each prepared muffin cup – filling about 1/2 full.
  4. Bake for 15-17 minutes, until baby pancakes are golden, puffy, and crispy on the edges.  DO NOT OPEN OVEN DURING BAKE TIME.
  5. Remove from oven.  Mini pancakes will begin to deflate.  This is normal.  Serve with your favorite toppings.

Notes

  • The secret to a good dutch baby is a very hot pan.  Be sure to heat your muffin tin up.