Monday, August 22, 2011

Grain-Free Dutch Baby Pancakes

I have made dutch baby pancakes many times. They're a quick, easy, and tasty breakfast. I haven't made them since we've been avoiding grains, though. So when I saw a recipe for grain-free dutch baby pancakes on Nourishing Days, I knew we had to try them. So I made them yesterday morning for breakfast with some scrambled eggs and bacon. They were a hit! We couldn't tell they were not made with wheat flour at all. They tasted just like the ones I've made in the past. This is definitely going to be a regular breakfast for us. I served them with sliced banana and nectarine. Kevin and Carson also had some maple syrup on theirs. And I did modify the recipe slightly, with the addition of vanilla.

Grain-Free Dutch Baby Pancakes

3 eggs
3/4 cup milk
1/2 cup + 2 tablespoons almond meal
2 tablespoons arrowroot flour
1 teaspoon honey
1/2 teaspoon vanilla
1/2 teaspoon cinnamon + extra for serving generous pinch of nutmeg pinch of sea salt
3 tablespoons butter or ghee
fruit/honey/maple syrup/yogurt for serving

Place a 12" cast-iron skillet or 9x13" glass baking dish in your oven and preheat to 475 degrees.

In a medium-sized bowl whisk the eggs. Whisk in milk and then flours, honey, cinnamon, nutmeg, and sea salt until completely combined.

Once the oven is preheated, very carefully remove the skillet or baking dish from the oven and immediately place butter in skillet. Rotate skillet and allow butter to melt all over and coat skillet. It will sizzle, the pan is so hot.

As soon as butter is melted pour in batter, making sure it is evenly distributed. Place the pan back in preheated oven. Bake for 10 minutes or until the pancake is puffed up in the middle and golden brown all the way around.  (Note that the puffiness will deflate quickly once you remove the pan from the oven and let the pancakes cool... at least mine did.  I took this picture a couple minutes after I had pulled it out of the oven and it had already mostly deflated.)

Meanwhile, chop fruit (banana, apple, pear, peaches, nectarines, blueberries, etc) into bite-sized pieces.

Cut the pancake into slices and serve topped with fruit, maple syrup, honey, and/or some plain whole milk yogurt.

1 comment:

Mary Voogt said...

Mmm. These look good! I wish I could eat them :P But if you take out the arrowroot and dairy you're not left with much. Glad you found a grain free recipe for this. Always good to have new breakfast options! I need to come up with some for Justin.