Gluten-Free Dutch Baby

1

Place a 10” cast iron skillet in a cold oven, then preheat to 425ºF.

2

In a large bowl, whisk together the eggs, coconut milk and vanilla extract until smooth. Add in the oat flour, tapioca starch, coconut sugar, baking powder, cinnamon and salt and whisk vigorously until a smooth thin batter forms.

3

Remove the cast iron skillet from the oven and add the butter to the pan, swirling it around until it’s fully melted. Pour in the batter, then place back in the oven and bake for 17-20 minutes, until it has puffed up and the top is golden brown.

4

Serve immediately with desired toppings, such as a sprinkle of icing sugar, maple syrup, fresh fruit, stewed fruit, fruit compote, etc.

5

Substitutions: Substitute the butter for vegan butter or coconut oil to keep it dairy free. Substitute the oat flour with brown rice flour or buckwheat flour.