Toasted Oatmeal Dutch Baby

Oven roasted pancakes, made with toasted rolled oats and plenty of butter! These delicious, fluffy, and rich pancakes go great with seasonal fruit, warm maple syrup or even just a light dusting of cinnamon and powdered sugar. For depth of flavor, I love to use toasted oats whenever possible. 

 Toasted Oatmeal Dutch Baby 

This is a wonderful gluten sensitive recipe for those who can tolerate oats.  

Batter -

  • 1 Cup, Heaping Rolled Oats (toasted preferably)
  • 6- 8 eggs (if you like it less eggy use six)
  • 1 cup whole milk
  • 1 Tablespoon potato starch or arrowroot
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon nutmeg

+ 1 stick of butter, melted in preheated pan(s)

In a blender combine your batter Ingredients and blend until smooth. Allow the batter to rest at least 25 minutes.

Preheat the oven to 425°F ,use the convection bake option if possible. - Place two cast iron skillets , or one high heat proof 9x13 pan into the oven to heat. Add butter to the pan to melt thoroughly. Carefully Pour the batter into the pans. Bake for around 25 minutes, or until the Dutch baby has puffed and browned thoroughly.

Serve warm with your favorite fruit and coffee or tea.

NOTE: Divide your butter and batter into two separate cast iron pans, or cake pans if you prefer a crispier and less custardy texture.

  Toast Your rolled Oats Oats can be toasted in a dry cast iron skillet on the stove, simply cook your oats over medium or medium low heat, until browned. Allow to cool fully before blending. If you want to make toasted oat flour for baking, you may want more than what you can fit in a skillet. Bake several cups of OATS at a time. Place them out onto a cookie sheet and bake them at around 350 degrees, until they are golden brown. Stir them occasionally to prevent scorching. Feel free to add a little butter butter and salt to taste. 


Cat Morrow @LegacyAcres 



Popular Posts