Healthy Dutch Baby Pancake Recipe

What You Need 🥞

2 Tablespoons unsalted butter (I use @miyokoscreamery vegan butter)

3 large eggs, at room temperature

¾ cup whole milk or almond milk, at room temperature

⅔ cup whole grain flour, such as spelt or whole wheat pastry or ¾ cup all-purpose flour or your favorite gluten-free flour blend (I use Teff flour)

¼ teaspoon fine sea salt

1 Tablespoon pure maple syrup or sweetener of choice

2 teaspoons pure vanilla extract and I also add in a few tsp of blackstrap molasses

Accompaniments: fresh fruit, preserves, butter, powdered sugar

INSTRUCTIONS:

🥞 Preheat the oven to 425 degrees. Place the butter in a 9-inch skillet or pie plate and transfer the skillet to the oven until the butter is melted. Brush the sides of the skillet with the melted butter.

🥞 Add eggs, milk, flour, salt, syrup, and vanilla to a blender and process for 1 minute.

🥞 Pour batter into the skillet with the melted butter and bake until puffed and set, about 20 minutes.

🥞 Serve immediately with desired accompaniments.

NOTES:

Room temperature ingredients