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A close-up of a golden Gluten-Free Greek Yogurt Dutch Pancake , topped with thin slices of prosciutto, chopped green onions, and fresh herbs, with a striped towel nearby.
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Gluten-Free Greek Yogurt Dutch Pancake

This gluten-free Greek yogurt Dutch pancake is a savory, high-protein, oven-baked breakfast made in a cast-iron skillet. I love this easy gluten-free recipe for breakfast, brunch, or even a quick lunch, perfect for February, National Pancake Month, or a cozy Easter brunch spread.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch, lunch
Cuisine: Healthy
Keyword: Gluten-Free Greek Yogurt Dutch Pancake
Servings: 6
Calories: 257kcal

Equipment

Ingredients

  • 3 Eggs large
  • 1 cup Rice flour
  • 1 cup Greek yogurt
  • 1/2 cup Cheddar cheese
  • 1 tsp Oregano
  • Salt and pepper to tastes
  • 2 tbsp Butter melted for the skillet
  • 6 slices Prosciutto
  • 1 tbsp Parsley
  • 2 Green onions

Instructions

  • Preheat oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
    2. In a blender or mixing bowl, whisk eggs until frothy.
    3. Add Greek yogurt, cheddar cheese, sugar, oregano, and salt. Mix well and add the rice flour. Blend until smooth.
    4. Carefully remove the hot skillet, add butter, and swirl to coat.
    5. Pour the batter into the skillet and immediately return to the oven.
    6. Bake for 15-20 minutes until puffed and golden brown.
    7. Remove from the oven and serve immediately with toppings of prosciutto, green onion, and parsley. Serve and enjoy!

Nutrition

Calories: 257kcal | Carbohydrates: 24g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 189mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 1mg