Yogurt Almond Flour Dutch Baby
The use of Greek yogurt offers a hint of tang in this moist, gluten-free version of a Dutch Baby. Pouring the batter into the small amount of melted coconut oil or butter creates the unique pockets on top. Sometimes, a little of the oil pools in those pockets. In this case, simply tilt the pan to allow the oil or butter to distribute itself across the top of the pancake. Though the pancake may certainly be enjoyed straight from the oven with a drizzle of maple syrup, we also love it cold from the fridge with no toppings at all.

Yields 4-6 servings.


  • 3/4 cup blanched almond flour
  • 1 (5.3-ounce cup) Stonyfield vanilla Greek yogurt (measure 2/3 cup if using a large container; may substitute plain non-fat, 2%, or whole milk yogurt)
  • 3 eggs, lightly beaten
  • 2 tablespoons honey (may substitute maple syrup or omit entirely if an unsweetened version is preferred)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 tablespoons coconut oil or butter
  • Optional: maple syrup for serving


  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, thoroughly combine all of the ingredients except the coconut oil or butter.
  3. Place the coconut oil or butter in a 9-inch pie plate or 8-inch square baking dish, and set in the oven to melt, about 2-3 minutes.
  4. Remove dish from oven, and pour the batter over melted butter or oil. If using a glass baking dish, wait about a minute before pouring in the wet ingredients. (Pouring cool ingredients into an extremely hot glass plate can crack the plate.)
  5. Bake at 425 degrees for 15 minutes, give or take a minute or two, depending on your oven. To avoid overcooking, check a few minutes early. If the top is golden brown but the center is not yet cooked through, lightly cover with a piece of aluminum foil to prevent over-browning. The pancake is finished when the center isn’t jiggly and a toothpick inserted in the middle comes out clean.
  6. Serve warm, as is, or drizzle with a little maple syrup. Refrigerate any leftovers and gently reheat in the microwave, The pancake may also be enjoyed cold or at room temperature. (We really like it cold.)

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