Black Pepper Pickled Beets (GF, DF, Vegetarian, Vegan)

January 31, 2016

Roasted Beet Hummus (GF, DF, Vegan, Vegetarian)

January 31, 2016

Dutch Baby Pancake (GF, DF, Refined Sugar Free)

January 31, 2016

I’ve been seeing so many posts on my Instagram for Dutch Baby’s that I knew I needed to try it!  Of course my son thought it was hysterical when I told him we were having a Dutch Baby for breakfast!  Not only is it funny, but it is also delicious!  A Dutch baby is a giant pancake that you bake in the oven at a high temperature.  It is fluffy in the middle and crispy, crunchy around the edges.  I made mine with homemade cashew milk, but any milk will do.  A quick whirl in the blender and 18 minutes later I gave birth to my first Dutch Baby!  We topped ours with fresh berries, maple syrup and a sprinkle of vanilla protein powder.  The boys ate it so fast and were sad when I sad there was none left.  Until next Saturday, boys!

I took my friend Christine’s recipe over at  www.whatdoyoucrave.info and subbed a bunch of ingredients for the things I had on hand and opted for some healthier swaps.  Feel free to check out her amazing recipes and food photography over on her page.

Serves 2-3

3 eggs

2/3 cup almond milk (I used homemade cashew milk)

2/3 cup gluten free quick cooking rolled oats (I used Bob’s Red Mill)

1/2 t vanilla extract

1/4 t cinnamon

Pinch salt

1 T coconut sugar

3 T coconut oil

Place a 10 or 12 inch cast iron or oven proof skillet in the oven to preheat to 450F.  While the oven and pan are preheating, pour all the of ingredients, except the coconut oil in a blender and blend until smooth.

Once the oven has preheated, pull out the pan and swirl in the coconut oil until melted.  Quickly pour the batter in the pan and place back in the oven for 15-18 minutes.  The Dutch baby should puff up slightly and be golden brown.  Serve immediately with berries, nut butter, maple syrup, jam, or anything you would use to top a pancake!

Dutch Baby Pancake (GF, DF, Refined Sugar Free)