Grain Free Dutch Babies
Ingredients35 m servings 297 cals
- 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.
- 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.
- Bake in the preheated oven until pancake is set in the middle and edges are lightly browned, about 23 minutes.
Per Serving: 297 calories; 25 g fat; 10 g carbohydrates; 9.4 g protein; 275 mg cholesterol; 318 mg sodium. Full nutrition
ReviewsRead all reviews 5
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!
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...