Raspberry lemon dutch baby
Raspberry lemon dutch baby takes around 20 minutes from beginning to end. This recipe serves 4. For 89 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 10g of protein, 10g of fat, and a total of 251 calories. If you have coconut oil, coconut sugar, egg whites, and a few other ingredients on hand, you can make it. 1319 people were glad they tried this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Plenty of people really liked this side dish. It is brought to you by Running to the Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Similar recipes include Raspberry Hazelnut Dutch Baby, Campfire Raspberry Double Dutch Baby, and Dutch Baby with Lemon Sugar.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
4 teaspoons butter or coconut oil, divided
2 tablespoons coconut sugar
¼ cup egg whites
2 eggs
½ cup gluten free all purpose baking flour (or substitute regular all purpose flour)
¼ teaspoon kosher salt
½ teaspoon packed lemon zest
1 cup milk
½ cup oat flour
½ cup raspberries
½ teaspoon vanilla extract
Equipment:
ramekin
frying pan
oven
blender
Cooking instruction summary:
Place a cast iron skillet or individual ramekins into oven, preheat to 425 degrees.Combine all the ingredients except the raspberries in a blender and process for about 30 seconds until fully incorporated.Once oven is preheated, remove skillet and/or ramekins and place 1 teaspoon of butter or coconut oil in each. Brush up the sides of the skillet and ramekin so that it is nicely greased.Pour the batter into the skillet and/or ramekins, top with the raspberries and place back in the oven.Bake fro 15 minutes until puffed and golden brown around the edges.Serve immediately as the pancake deflates while it cools.
Step by step:
1. Place a cast iron skillet or individual ramekins into oven, preheat to 425 degrees.
2. Combine all the ingredients except the raspberries in a blender and process for about 30 seconds until fully incorporated.Once oven is preheated, remove skillet and/or ramekins and place 1 teaspoon of butter or coconut oil in each.
3. Brush up the sides of the skillet and ramekin so that it is nicely greased.
4. Pour the batter into the skillet and/or ramekins, top with the raspberries and place back in the oven.
5. Bake fro 15 minutes until puffed and golden brown around the edges.
6. Serve immediately as the pancake deflates while it cools.
Nutrition Information:
covered percent of daily need
