This gluten-free Dutch baby is made with rolled oats and it's low in sugar! I topped it with fresh oranges, but you can also try fresh berries, thinly sliced apples or pears.If you don't have maple syrup, you can substitute it with runny honey or your favorite liquid sweetener.
2/3cup(155ml) low-fat milk
2/3cup(55g) rolled oats
2large eggs + 1 large egg white
shredded coconut, optional
lime zest, optional
Position an oven rack to the center position and place a small, 10-inch skillet on top of the rack. Preheat the oven to 450 degrees F (230 degrees C).
Add the milk, oats, eggs, maple syrup, vanilla, orange zest and cinnamon into a blender. Blend everything until smooth, about 20 to 30 seconds.
Once the oven is heated, use an oven mitt to remove the skillet from the oven. Be very careful because the skillet is hot!
Add the butter to the hot skillet and swirl it all over the bottom. Pour the batter into the skillet and carefully transfer into the oven.
Bake for 18 to 20 minutes, until the Dutch baby is a nice golden brown color.
Remove Dutch baby from the oven and let it cool for a few minutes. Top with orange slices, shredded coconut and lime zest. Serve with maple syrup.
NUTRITION INFORMATION: Makes 2 Servings. Amount per serving: Calories: 362, Total Fat 13g, Saturated Fat: 6g, Sodium: 276mg, Cholesterol: 205mg, Total Carbohydrate: 47g, Dietary Fiber: 6g, Sugar: 25g, Protein 16g
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