Happy Friday! There’s nothing like a Saturday brunch to start off the weekend right. I have fond memories of watching cartoons on a Saturday morning with my sisters while Mom baked a Dutch baby in the oven. The anticipation of brunch was always exciting (and still is)! I’ve taken a huge risk modifying my mom’s recipe, since it is already so delicious, but I am curious to try substitutions that make it gluten-free and healthier. Here it goes, my little Dutch baby experiment! A Dutch baby is a German pancake, much like a sweet popover. It’s light and moist, and makes a wonderful breakfast (or even a dessert, if you add chocolate and strawberries). I always had it served with fresh peaches, sour cream for a cool and tart contrast, and dusted with powdered sugar. This recipe is so simple and doesn’t take long to cook. The original recipe uses white flour, milk, butter and sour cream. But today I experiment with gluten-free four, almond milk, olive oil instead of butter and plain yogurt as a substitute for …