Enjoy a paleo Dutch baby for breakfast
Need some breakfast inspiration this weekend? In fact this yummy version of a pancake (if you were wondering what a Dutch baby is) is quick to make so also a great option mid-week.
Ingredients for the Dutch baby
- ¼ cup almond flour
- 2 tablespoons tapioca flour
- 1 tablespoon coconut sugar
- Pinch of sea salt
- 2 large eggs
- ¼ cup plus two tablespoons dairy-free milk (e.g. cashew, hazelnut, almond)
- ¼ teaspoon vanilla extract
Ingredients for cranberries
- 1 tablespoon grass-fed butter
- ½ cup fresh or frozen cranberries
- 1 tablespoon maple syrup or coconut sugar
- Preheat oven to around 200C. Place the butter in an 8 inch ovenproof skillet (or two 4 inch skillets) and put the skillet in the oven to melt the butter. Add in the cranberries and coconut sugar. Allow the skillet to stay in the oven until you’re ready to pour the batter into it.
- In a medium bowl, whisk all the Dutch baby ingredients together until well combined. Carefully remove skillet from oven and pour batter into it. Put back into the oven and back for 12-15 minutes, until Dutch baby is light brown and puffed around the edges.
- Slice into wedges and serve with warm butter, drizzled in maple syrup.
Makes 1 large or 2 small servings
Recipe adapted from and photo from www.acalculatedwhisk.com
Looking for more breakfast inspiration?
Paleo Chocolate Chunk Banana Bread – maybe a bit naughty for breakfast but great weekend treat and kids will love!
Breakfast Blues – a great smoothie recipe and oatmeal bowl to kick start your day.