Grain Free Dutch Babies
by Paul Gardner 1 year ago
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Description
A grain-free alternative to one of our favorite breakfast dishes, it's quick and easy to make and delicious! It's perfect for those with gluten intolerance or following a grain-free or paleo lifestyle. Sprinkle with finely chopped, toasted nuts (we love hazelnuts!).
Ingredients
- ⅓ cup butter
- 8 eggs
- 1 cup coconut milk
- ⅓ cup arrowroot powder
- ¼ cup chestnut flour
- 1 teaspoon lemon extract
- 1 (1 gram) packet stevia powder
- ½ teaspoon sea salt
Directions
- 1. Preheat oven to 425 degrees F (220 degrees C). Put butter in a 9x13-inch casserole dish and place in the oven until butter melts and starts to brown, about 5 minutes.
- 2. Place eggs in a blender and pulse until smooth; add coconut milk, arrowroot powder, chestnut flour, lemon extract, stevia powder, and sea salt. Blend until smooth, 45 to 60 seconds. Pour batter over browned butter in the casserole dish.
- 3. Bake in the preheated oven until pancake is set in the middle and edges are lightly browned, about 23 minutes.
Nutrition Facts
serving: 1 9x13-inch Dutch baby
calories: 296.9 kcal
carbohydrates: 10 g
protein: 9.4 g
saturated fat: 15.7 g
cholesterol: 275.1 mg
sodium: 317.8 mg
fiber: 0.4 g
sugar: 0.5 g
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