Fem365: Fitness. Food. Femininity.
I’ve always been a fan of the Dutch Baby — a big puffy pancake that’s cooked in a cast iron skillet and sliced into wedges to serve. The Dutch Baby is usually a breakfast item, and often topped with maple syrup (delicious) or warm cinnamon-sugar apples… Also delicious. I thought it would be fun to create a savory Dutch Baby for dinner a few weeks ago, and let me tell you: it was a hit. My husband loved it… And so did I. Our son was a little turned off when I described our dinner as an “eggy pancake” (why did I do that???), but he picked his way through it and grudgingly admitted that he liked it. This recipe is adapted from The Spunky Coconut’s “German Pancake or Dutch Baby, part 2.”
Savory Grain Free Dutch Baby
Place large (approx 12 inches) cast iron skillet in the middle of the oven, and turn the oven on to 475 degrees F (or 245 degrees C). Set the timer for 15 minutes.
Meanwhile, add to blender:
- 1 cup coconut milk
- 6 eggs
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- ½ tsp smoked paprika
- ½ tsp dried cracked rosemary
Blend, then add:
- Scant 1/4 cup coconut flour
- Scant 1/4 cup tapioca flour (also called tapioca starch)
- 1 tsp baking powder
Blend well. Next, stir in by hand (or push “pulse” 2-3 times in blender):
- 6-8 strips cooked bacon, crumbled
- ¼ cup sliced green onion (the green parts)
- 3-4 sundried tomato halves, sliced (or 2-3 Tbsp julienne cut sundried tomatoes)
After skillet has been in the oven for 15 minutes, carefully remove it. Use an oven mitt — the pan will be HOT!!! Add 2 tbsp ghee (casein-free) or coconut oil to the hot pan. When the ghee or coconut oil is liquified, pour the batter into the pan. Carefully transfer the skillet back to the oven. Bake for 10-12 minutes. Cut into wedges to serve.