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| Grain Free Dutch Babies |
"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 :
- 1/3 cup butter
- 8 eggs
- 1 cup coconut milk
- 1/3 cup arrowroot powder
- 1/4 cup chestnut flour
- 1 teaspoon lemon extract
- 1 (1 gram) packet stevia powder
- 1/2 teaspoon sea salt
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 35M |
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- 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.
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