You guys, I made mini Dutch Baby Pancakes!
And they are so freaking cute and delicious!
If you’ve been here to the site before, you may already know that I have a thing for Dutch Babies. Being European, I grew up eating a Finnish version covered in blueberries. I’ve shared my recipes for my Mixed Berry Dutch Baby and my Cardamom Apple Dutch Baby. Both are often on repeat on lazy weekends.
This past week, I suffered a bout of creative block. Not a single recipe felt inspiring. I stalked all of my favorite blogs for inspiration. I spent an abnormally long time cruising my Pinterest feed looking for a spark. Nothing. Nada.
So I decided to update a recipe I already had. I made my Dutch Baby recipe not only gluten free but nut free as well. I’ve gotten several comments about folks not tolerating almond flour. And I’m super excited with the results.
Dutch baby has forever been my most fav breakfast EVER. And now it’s even more fun to eat. I mean, who doesn’t love mini foods?
If you don’t know what a Dutch Baby is, it’s basically a big “pancake” baked in a hot skillet that gets puffed and crispy around the edges. I’ve adapted this idea to make smaller Dutch Baby Pancakes that can be served individually. Breakfast has never been more fun.
My new and improved Dutch Baby recipe features cassava flour, a super awesome alternative to regular wheat flour. It comes from whole root cassava (also called yuca) that’s been peeled, dried, and ground. It’s gluten free, grain free, and nut free. It has the most similar texture to traditional flour out of all the grain free flours that I use. It’s considered paleo-friendly and even Autoimmune Protocol (AIP) friendly.
Since I’ve made 4 dozen of these little babies this week (yeah, I have a tough job!), I’m considering myself an expert. They are totally legit. They are puffy. They are pancakey. And they are perfectly crispy. And they are just waiting for you to layer on your favorite toppings.
Dutch Baby is hands down the best lazy morning weekend breakfast. And with these mini versions, having Butch Baby Pancakes for breakfast just got a bit easier and WAY more fun.
P.S. And for those of you who are curious, you can freeze these for later. I usually don’t like to freeze recipes made with a lot of eggs, but these little babies warmed up nicely in the toaster oven and didn’t have a weird texture (like frozen eggs can get.)
- 4 eggs
- 1 cup milk of any kind (I used THIS)
- 3/4 cup cassava flour (I use THIS brand)
- 1/4 cup arrowroot powder (like this)
- 1/4 tsp salt
- 2 tbsp butter or ghee, melted – for greasing pan
- yogurt (regular or dairy free)
- whipped cream or coconut whipped cream
- maple syrup
- Preheat oven to 425’F and place 12 cup muffin tin into oven to heat up. *
- Combine eggs, milk, cassava flour, arrowroot powder, and salt in blender. Process until smooth. Leave on blender.
- Once oven is preheated and muffin tin is nice and hot, remove tin from oven and quickly and liberally brush each cup with butter/ghee. Turn on blender for a couple of seconds to remix batter, then quickly pour batter evenly into each prepared muffin cup – filling about 1/2 full.
- Bake for 15-17 minutes, until baby pancakes are golden, puffy, and crispy on the edges. DO NOT OPEN OVEN DURING BAKE TIME.
- Remove from oven. Mini pancakes will begin to deflate. This is normal. Serve with your favorite toppings.
- The secret to a good dutch baby is a very hot pan. Be sure to heat your muffin tin up.
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