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Mixed Berry Dutch Baby (gluten free) ||

Mixed Berry Dutch Baby

  • Author: Katja from Savory Lotus
  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Total Time: 26 minutes



  • 3 eggs
  • 3/4 cup full fat coconut milk (where to buy BPA free coconut milk)
  • 3/4 cup almond flour (I use THIS brand)
  • 2 tbsp tapioca flour (like this)
  • 1 tsp vanilla extract
  • zest from half of a lemon
  • 1/4 tsp unrefined salt
  • 1 and 3/4 cups mixed blueberries and raspberries
  • 3 tbsp butter, coconut oil, or ghee for greasing pan


  • more fresh berries
  • maple syrup


  1. Preheat oven to 450’F. Place medium-sized cast iron skillet to heat up for 10 minutes. (The secret to a good dutch baby is a hot pan.)
  2. Combine eggs, coconut milk, almond flour, tapioca flour, vanilla extract. lemon zest, and salt in a blender and process until smooth.
  3. Very carefully remove HOT skillet from oven. Drop in 3 tablespoons of butter (or ghee or coconut oil) and allow to melt, swirling to evenly coat pan. Then slowly pour batter into pan.
  4. Scatter berries over batter and carefully place pan into oven. Bake for 16-18, until puffy, golden, and set in center.
  5. Remove from oven and serve immediately. Top with fresh berries and maple syrup. Or anything else that makes you happy.