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Craving a fluffy, gluten-free breakfast that's both delicious and easy to make? Watch how to whip up a zesty lemon and fresh blueberry Dutch Baby Pancake that everyone will love! The recipe is below and it's perfect for a healthy breakfast or brunch. This easy-to-make, low carb treat is the best way to enjoy a classic dish without the gluten. It's so much quicker and easier than flipping pancakes as well! Made with a blend of 3 gluten free flours, no gums or psyllium husk ... just eggs for the binder. What would you add for your fav topping? Ingredients: For the Batter: 3 large eggs, room temp 160 g full fat milk, room temp 20 g tapioca starch 40 g potato starch 50 millet flour 1 tosp lemon juice 1 tosp sugar 1/8 tsp baking powder 1/2 tsp salt 30 g butter or oil for the pan Topping: 2 tosp lemon spread. 21/2 tosp whipping cream 1/2 tsp lemon zest Icing sugar for dusting Instructions: Preheat your oven to 430°F and place a 9" cast iron frying pan in the oven while it heats • Beat the eggs and milk in a medium bowl and whisk in the gf flours, sugar, baking powder and salt until smooth and well combined. * Let the mixture sit for 2 or 3 minutes Remove the hot frying pan from the oven very carefully, and add the butter. The pan needs to stay very hot for the Dutch Baby to rise. # Pour in the batter. It should be sizzling as it goes in. • Bake for 13- 15 minutes without opening the oven door. It will have risen over the top of the pan and be golden brown on the edges. Combine the lemon spread and the cream until completely mixed * Serve immediately with the lemon spread cream and fresh blueberries #healthyeating #glutenfreerecipes #dutchbabypancake #lemonblueberry #breakfastideas #healthyrecipes #EasyRecipes #deliciousbreakfast #glutenfreedutchbaby

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