Wheat-Free Apple Cinnamon Dutch Babies

I am lucky; I get my share of fun foods to trial. But, when I spotted the giveaway on Say Yes to Salad for the most adorable handmade earrings, well, let’s just say this is something new and fun that I must do my best to win! I have officially racked up two entries by commenting on her giveaway post, and now mentioning it here … but, I am going the extra mile for three extra entries. I trialed one of Maggie’s recipes, and am posting about it here …

Honestly, this was my first discovery of Say Yes to Salad, but I was glad I found it; I LOVE the sound of her recipes! Dutch Babies were a new concept to me, so I thought I would give them a go for my initial sampling of her offerings. Since the recipe looked so easy to work with, I tweeked it a bit to taste and to my own healthy cravings, but stayed true to the ratios.

Wheat-Free Apple Cinnamon Oat Dutch Baby

Like Maggie, I halved the recipe and made a single serving, but I am listing the recipe for 2 here …

Wheat-Free Apple Cinnamon Dutch Babies

This recipe is Dairy-Free, Soy-Free, Peanut-Free, Sugar-Free, and Wheat-Free. You can make it Nut-Free by using a different milk alternative (rice, hemp, soy, or coconut!) and Gluten-Free by using those trusty Gluten-Free Oats, if they work for you.

Adapted from the Dutch Babies on Say Yes to Salad

  • 2 Teaspoons Oil or Margarine (I used coconut oil)
  • 3 Eggs, brought to room temperature (when I halved the recipe, I used 1 jumbo egg … it was really big)
  • 1/2 Cup Almond Milk, warmed (I used unsweetened, but plain or vanilla would be nice too)
  • 1/2 Cup Oat Flour (I processed about 1/3 cup of rolled oats in my spice/coffee grinder for 30 seconds (until it turned into a nice flour), sifted, and measured out the 1/2 cup; feel free to sub a different flour if you prefer)
  • 1/4 Teaspoon Ground Cinnamon + additional for sprinkling
  • 1/8 Teaspoon Salt
  • 1 Small Apple, finely diced

Preheat your oven to 400ºF. Place an empty glass pie plate or baking dish in the oven to preheat. If you want, you can make individual dutch babies and use regular-size, oven-safe bowls.

Mix the eggs, almond milk, flour, cinnamon, and salt in a bowl, until well combined.

Remove the dish from the oven, and melt the margarine or oil right into it. Sprinkle with the diced apple, and an extra sprinkling of cinnamon for good measure. Pour the batter over all.

Bake for 15 – 20 minutes, or until set. Cut into wedges and serve immediately with syrup, a sprinkling of powdered sugar, a pat of margarine and more cinnamon, jam, berries, or however you like!

Yields 2 Yummy Servings

15 thoughts on “Wheat-Free Apple Cinnamon Dutch Babies

  1. Wonderful wheat-free treat!! And hooray for Maggie – she’s awesome!! 😀

  2. I’ve never heard of Dutch Babies before–but they do sound fabulous!

  3. Oh…this looks really great. I bet this would be a great snack or breakfast!

  4. This look yummy can’t wait to try thanks for sharing your recipe.

  5. Yay! 3 MORE entries for you 🙂 These are so awesome – it’s a really cool recipe concept.

  6. Looks great! I am definitely going to try this recipe. Thanks!

  7. Thes looks so yummy delicious.

  8. I love popover pancakes but wouldn’t have thought they’d work wheat-free. This looks interesting and I have all the ingredients–gotta try it!

  9. I’ve never heard of Dutch babies before, but this looks really interesting and different.

  10. Those look so good and so different from the dutch babies I’m used to making. I love that you used oat flour for this and will try it out.

  11. Linds

    I just wanted to tell you that I’ve been making these all the time since I saw this recipe! We don’t eat oats right now so I make mine with rice/millet or millet/buckwheat flour. LOVE them and so do the kiddos. I added raisins in last time as well. Lovely! Thanks for sharing!

  12. I love finding recipes I can actually eat. I didn’t know I liked babies so much! Cool. Thanks for adding this to the Friday Foodie Fix!

  13. ~M

    Your gf sounds fab! The local pancake chain in Illinois has these, and I loved them growing up, wiht lemon and powdered sugar. sooo good! Do you have suggestions for a replacement for the oats/oat flour? Would finely ground brown rice or sorghum flour work or half and half?

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