Eggs: Eggs are necessary for combining the ingredients together, and to create the custardy texture, so make sure you don’t leave them out.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another type of unsweetened dairy-free milk (such as rice milk, cashew milk, soy milk, oat milk, etc.). If you are not lactose-intolerant, go ahead and use regular milk instead.

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to bind together better. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Sugar: I use white sugar, but you can also use cane sugar or light brown sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Butter: I use dairy-free butter to keep this recipe dairy-free, but if you are not lactose-intolerant you can also use regular butter if you prefer. Alternatively, you can also use vegetable oil (such as sunflower oil, or canola oil) instead.

Powdered Sugar: Powdered sugar is basically sugar that has been processed until super-fine. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 substitute for powdered sugar that is zero glycemic index).

Berries: I used blueberries, but any type of berries or fresh fruit will work as well.

Maple Syrup: I like drizzling th Dutch baby pancake with maple syrup, but you can also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a 1:1 substitute for maple syrup that is low glycemic index).