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Grain Free Dutch Babies

Angela Sackett | Superhotmama

"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!)."
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35 m servings 297 cals
Original recipe yields 6 servings (1 9x13-inch Dutch baby)

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  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

Per Serving: 297 calories; 25 g fat; 10 g carbohydrates; 9.4 g protein; 275 mg cholesterol; 318 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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These are great! Made them for my gluten free birthday girl and the whole family loved them! Added sliced apples to the butter before melting (apple pancakes are the family favorite) and used ...

This is one of our favorite go-to recipes for a delicious and surprisingly easy, filling breakfast for our family of seven!

Love these!!

I am gluten intolerant, lactose intolerant & paleo. So this recipe is perfect for me! I've made this a few times now, it's quick & easy. Since it's only 2 of us, I make half a recipe in a 9" pie...

I used almond flour because I had it on hand, and my family loved it!