Chocolate Dutch Baby
This chocolate Dutch baby is light, crisp, and bursting with cocoa flavor. Caramelized bananas and a dollop of yogurt make it a satisfying twist on breakfast or brunch. It’s simple, fast, and always impressive.
Servings: 2 generous servings
Equipment
- 4 Small Cast Iron Pans or 2 Big Ones
Ingredients
- 2 eggs
- ½ Cup milk
- 2 Tablespoons brown sugar
- ½ Cup gluten-free flour I like Bob's Red Mill 1-to-1
- 1 Teaspoon cream of tartar
- ½ Teaspoon ground cinnamon
- 4 Tablespoons ghee
- 2 bananas
- 2 Tablespoons yogurt vanilla flavor
- 2 Tablespoons honey
- 1 Tablespoon cocoa powder
Instructions
- First preheat the oven to 425°F and place 2 big or 4 smaller cast iron pans in it.
- In a big bowl beat 2 eggs, add milk and brown sugar and whisk until smooth.
- In another bowl gently stir gluten free flour with cocoa powder, cream of tartar, cinnamon and salt and then mix it into the egg mixture.
- Very carefully pull hot pans out of the oven and put one teaspoon of ghee to each. Then pour a half or a quarter of the batter (depends on how many pans and what size you use) to each and place them back to the oven as quickly as possible.
- Bake for 16 to 20 minutes or until the edges of the pancake are very puffy.
- Meanwhile add the rest of ghee to a preheated pan and put 2 bananas sliced lengthwise in it.
- Fry on each side until golden brown. You can add a tablespoon of brown sugar to make them even more caramelized.
- Place baked Dutch babies on the plate, put a tablespoon of yogurt in the middle and caramelized banana on each and pour maple syrup on top. Then serve right away.
Notes
Preheat the pans: A hot pan is key to getting the dramatic puff.
Don’t open the oven early: The pancake needs steady heat to rise properly.
Use ripe bananas: For the best flavor and caramelization.
Serve immediately: Dutch babies deflate quickly, so enjoy them fresh from the oven.
Don’t open the oven early: The pancake needs steady heat to rise properly.
Use ripe bananas: For the best flavor and caramelization.
Serve immediately: Dutch babies deflate quickly, so enjoy them fresh from the oven.
Nutrition
Calories: 684kcal | Carbohydrates: 82g | Protein: 13g | Fat: 37g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 103mg | Potassium: 1026mg | Fiber: 7g | Sugar: 46g | Vitamin A: 430IU | Vitamin C: 10mg | Calcium: 163mg | Iron: 3mg
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