Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1/2 Cup milk
  • 2 Tbsp. brown sugar
  • 1/2 Cup gluten free flour (I used Bob's Red Mill 1 to 1 )
  • 1 Tsp. cream of tartar
  • 1/2 Tsp. cinnamon
  • 4 Tbsp. ghee
  • 2 bananas
  • 2 Tbsp. yogurt (vanilla)
  • 2 Tbsp. honey
  • 1 Tbsp. cocoa powder 

Instruction

  • First preheat the oven to 425 F and place two big or four smaller cast iron pans in it. 
  • In a big bowl beat two 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 put the rest of ghee in preheated pan and place two bananas sliced lengthwise in it. Fry on each side until golden brown. You can add tablespoon of brown sugar to make them even more caramelized.  
  • Place baked dutch babies on the plate, put one tablespoon of white yogurt in the middle and caramelized banana on each and pour maple syrup over it.