Last fall our breakfasts were getting into a rut. It was a rotation of eggs or oatmeal nearly every day. Everything else sounded like too much time or work when we were all starving and in a hurry to eat. But I was bored. The kids were bored. My husband was probably bored, too, but he is pretty easy-going when it comes to food. Then I heard of the Dutch Baby or German Pancake, and it was just the shot in the arm our breakfast routine needed! At first I was making them using regular gluten-free flour, which was ok. But then we went grain-free for a while, and we all missed our puffy pancake goodness. Finally, I found a variation using coconut flour, and I was hooked. I have since tweaked it enough to make it my own, including making it dairy free so it can be completely paleo! This puffed oven pancake can be enjoyed on its own, but we think the topping options are what really make this breakfast shine! I am including a few of our favorite suggestions at the end of the recipe, but feel free to come up with your own creative ideas!
(Disclaimer: I am NOT a food blogger, nor do I plan on this becoming a foodie blog! I take pretty lousy pictures of food, and I usually don’t make up my own recipes. When I do, I almost always fail to write them down. This is just such a staple breakfast around here that I had to share because we love it so much, bad food photography and all!)
[recipe title=”Grain-Free Dutch Baby Puffed Pancake” servings=”4-6″ time=”30 mins” difficulty=”easy”]
- 1/4 c. Coconut flour
- 6 Tbl. Arrowroot or tapioca starch
- 1/4 tsp. Sea salt
- 1 c. Almond milk or other non-dairy milk (cow’s milk will work fine, too, if you can have it!)
- 8 eggs (farm-fresh pastured preferable, but we use whatever we have)
- 1-2 tsp. Vanilla extract (optional)
- 3-4 Tbl. Coconut oil, ghee or butter
- In medium large bowl, whisk dry ingredients together.
- Place oil, butter or ghee in 9×13 pan or glass baking dish, and put in oven while preheating to 375 degrees Fahr.
- Stir in milk until mixture is smooth, then add in eggs and vanilla, whisking until eggs are fully incorporated and mixture resembles runny pancake batter.
- Remove pan with melted butter from oven, and pour batter into hot pan, returning it to the oven.
- Bake pancake for 20-25 minutes, until edges rise and are golden brown and center is firm.
- Serve warm with favorite fruit or spreadable toppings. Enjoy!
Toppings we love:
Fresh summer berries (with a little powdered sugar if you aren’t avoiding sweets!)
Fried apples (finely chopped apples, sprinkled with cinnamon and sautéed in coconut oil or butter until soft)
Nut butter or sunflower seed butter and jam
Now go bake one for yourself and your family and let me know what you think! Enjoy!