This is a delicious, easy and healthy Chocolate Dutch Baby with Pears. This recipe calls for a few staple ingredients and only requires 10 minutes of your time. This chocolate dutch baby is perfect to serve for breakfast, brunch, lunch or dessert. It is both gluten, dairy and refined sugar free.
Dutch babies have lately become a true favorite of mine! They’re both really easy to make, hardly require any effort from your end and can be varied in so many ways. I love making them both sweet as well as savory, using different flours, add-ins and spices. But this was the first time trying a chocolate version. This chocolate dutch baby is so flavorful, rich and super delicious with sliced pears both in the dutch baby but also on top. The sweet and tender pears add both a wonderful moist and sweetness to this dutch baby. And it makes a wonderful combination with the rich and a little bitter cacao powder. I used three different flours making this dutch baby; oat flour, rice flour and sorghum flour. If you don’t have sorghum flour at home you can swap it for more oat and rice flour or use buckwheat flour instead. This chocolate Dutch baby is perfect to make for breakfast, brunch, lunch or even dessert. Serve it with whipped cream, ice cream or Greek yogurt. It is both gluten, dairy and refined sugar free.
A few tips:
- I used oat flour, rice flour and sorghum for this dutch baby. If you don’t have sorghum flour at home you can use more oat and rice flour or swap it for another gluten free flour like buckwheat. The taste may be affected a bit by the choice of flour, especially if you use buckwheat since it has a very distinct flavor.
- Make sure the cast iron pan is really hot before you add the pears and batter to it.
- Bake the dutch baby for 17-22 minutes. The dutch baby should be firm and a little crunchy. But don’t bake for too long so that it gets dry.
- I fried my pears in both stevia granulated sugar and cinnamon, but the cinnamon is optional.
- Top this dutch baby with whipped cream, ice cream or greek yogurt.
Ingredients for this Chocolate Dutch Baby with Pears:
- Oat flour
- Rice flour
- Sorghum flour
- Cacao powder
- Salt
- Eggs
- Plant based milk
- Stevia vanilla drops
- Stevia granulated sugar
- Pear
- Coconut oil
- Cinnamon (optional)
Other recipes you might like:
- Oat Flour Dutch Baby with Yogurt & Fresh Berries (Gluten & Sugar Free)
- Sweet Potato French Toast (Gluten, Sugar & Grain Free)
- Oven Baked Banana Pancake (Gluten, Grain, Dairy, Sugar & Oil Free)
- Pancake Popovers (Gluten, Sugar & Dairy Free)
- Cardamom & Berry Baked Oatmeal (Vegan, Gluten & Sugar Free)
- Dutch Baby with Figs & Feta Cheese (Gluten Free)
- Banana Dutch Baby (Gluten & Sugar Free)
- Chocolate Porridge with Fried Banana (Vegan, Gluten & Sugar Free)
Chocolate Dutch Baby with Pears (Gluten, Dairy & Refined Sugar Free)
Ingredients
For the dutch baby
- 1/2 dl Oat flour
- 1/2 dl Rice flour
- 1/2 dl Sorghum flour (or 1/4 more of oat and rice flour)
- 1/2 dl Cacao powder
- 1/2 tsp Salt
- 2 Eggs
- 3/4 dl Plant based milk
- 4-5 drops Stevia vanilla drops
- 1/2-2 tbsp Stevia granulated sugar (depending on how sweet you prefer your dutch baby)
- 1 Pear sliced
- 1 tsp Coconut oil
For the topping
- Coconut oil, to fry
- 1 Pear sliced
- 1/2-1 tbsp Stevia granulated sugar
- 1 tsp Cinnamon (optional)
Instructions
- Preheat the oven to 200 degrees Celsius.
- Place the cast iron skillet in the oven and let it get really hot while you prepare the batter.
- Slice the pears
- Combine oat flour, rice flour, sorghum flour, cacao powder and salt in a bowl.
- Add the eggs to a separate bowl and whisk until fluffy.
- Add the milk, stevia granulated sugar and vanilla drops and whisk again.
- Add the flour to the wet ingredients and whisky until you have a smooth batter.
- When the cast iron pan is hot take it out from the oven using oven gloves or a potholder.
- Add coconut to the hot pan and make sure it covers the bottom and a bit of the sides.
- Next add the sliced pear and spread the slices evenly in the skillet.
- Pour over the chocolate dutch baby batter and place the cast iron skillet back in the oven. Let it bake for 17-22 minutes.
- Meanwhile preheat a nonstick pan over medium heat with some coconut oil.
- When the pan is hot add the other sliced pear to the pan together with sugar and cinnamon (if using) and fry until golden brown and tender.
- Take the dutch baby out of the oven and top with the fried pears and serve immediately together with some whipped cream or greek yogurt.