Gluten Free Chocolate Dutch Baby Pancake with Oats

gluten free dutch baby pancake

Gluten Free Chocolate Dutch Baby Pancake

Dutch Baby Pancake and gluten free?! Gluten free chocolate recipes are probably my favourite to develop. Since I make most of them with oats or ragi (finger millet) flour, they pair wonderfully with the chocolate flavour. Not to mention the softness oats can bring to a bake. Bringing those elements together with a dutch baby pancake simply created a masterpiece. I generally avoid sweetening my dutch baby pancakes or regular pancake of any sort since I always serve them with chocolates on top or with fruit or something a little sweet. But whenever I write the recipe I always include the amount you should add to sweeten the pancakes, and that it’s always optional.

Dutch Baby Pancake and Iron Skillet

To learn more about why Dutch Baby Pancake is known as such or why it’s made with an Iron Skillet, check my Dutch Baby Pancake post for clarity! You can buy this same cast iron skillet here.

Gluten Free Chocolate Dutch Baby Pancake made with Oats
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Dessert
Servings: 1 six inch diameter pancake
Author: Pratty and Food
Ingredients
  • 1/4 cup oat flour
  • 1 1/2 tablespoon cocoa powder
  • 1/5 teaspoon salt
  • 1 egg at room temperature
  • 1 1/2 teaspoon butter
  • 1/3 cup milk at room temperature
  • 2-3 teaspoons of sugar or equivalent of any healthier alternative like stevia
  • 1/4 cup chopped chocolate I used both dark and white chocolate
Instructions
  1. Preheat your oven to 190C and place the iron skillet inside, to let it heat while you prepare the batter. No need to grease the skillet at this point.

  2. In a bowl, combine the oat flour, cocoa powder, and salt. Set it aside.

  3. In a mixing bowl, whisk eggs, milk, and sugar/sweetener. Combine everything.

  4. Melt 1/2 teaspoon of butter and add it to the wet mixture. Combine.

  5. Add the dry ingredients to the wet mixture, and slowly combine everything only till the lumps disappear. Do not over-mix. Let the batter sit for 2 minutes to let the oat flour absorb the excess moisture. This gives you a soft textured pancake.

  6. Here's the interesting part. (Please use a thick cloth or mittens before touching the skillet). Carefully take the hot iron skillet out of the oven. Add the remaining 1/2 teaspoon butter to the skillet. It will sizzle. Spread it around with  a spatula to evenly coat its surface.

  7. Pour the batter into the skillet. Place the skillet in the oven. Bake it for 10-12 minutes. 

  8. You'll know the pancake is done when the center looks cooked instead of raw. Also, this pancake's sides won't rise as much as an all purpose flour's would. 

  9. Serve immediately topped with chocolate chunks. Enjoy!

Feedback

I hope you try this recipe and when you do, please send me pictures! Because I love seeing your tries of my recipes. And I can invariably say that you letting me know my recipes are being tried is just the fuel I need to develop and post more of them. Also, do check out my other recipes! I do have pancake recipes that do not require a cast iron skillet. Like my EASY FLUFFY PANCAKES FOR BEGINNERS recipe, WHOLE WHEAT RED VELVET PANCAKES recipe, Ragi, Oats, and Coconut PancakesWhole Wheat Marble Pancakes with Homemade Chocolate Sauce . You can send me your pictures on my Instagram , my Facebook, or email it to me at prattyandfood@gmail.com .

 

Happy baking to you!

– Pratty

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About

Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.

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