Friday, November 6, 2015

Gluten Free Dutch Pancake

Delicious! If you have a gluten allergy or not this Dutch Pancake is scrumptious! Topped with simple blueberry sauce this breakfast is fit for a fancy restaurant. Take a look!


Gluten Free Dutch Pancake

In a medium bowl whisk together:
2 Eggs
1 tsp. Olive Oil
1/2 c. Milk

Add:
1/2 c. Rice Flour
1/4 c. Sugar
1/4 tsp. Cinnamon

Whisk together until smooth

Pour into a greased 9 in. round pan.

Bake at 425 for 10-12 minutes or until lightly golden brown. 

While the Dutch Pancake is cooking, prepare the Blueberry Sauce.

*This Dutch Pancake makes about 4-5 servings (When I have company, I  make two)

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Blueberry Sauce

1 1/2 c. Frozen blueberries (you can also use fresh blueberries)
1 T. Butter
2 T. Sugar

Place all ingredients in a small sauce pan and cook on medium high heat until nice and bubbly. 

Scoop and place the sauce over each individual slice of Dutch Pancake.

DELISH!


Try some other Dutch Pancake Toppings! 
Buttered Apples




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