Name: Pumpkin Spice Dutch Baby (grain free)
Ingredients: 5 eggs (preferably pastured); 3/4 cup milk (any kind will do); 3/4 cup cooked, pureed pumpkin (fresh is best but canned will work); 3/4 cup almond flour (I use THIS brand); 1/2 tsp cinnamon powder; 1/4 tsp ginger powder (like this); 1/8 tsp clove powder; 1/2 tsp vanilla extract (like this ONE); 1/2 tsp celtic sea salt (I use this one); 3 TBS grass fed butter or ghee; A big handful of chocolate chips (where to buy dairy, soy, and nut free chips); REAL maple syrup, warm fruit, or whipped cream

Ingredients

Scale

5 eggs (preferably pastured)
3/4 cup milk (any kind will do)
3/4 cup cooked, pureed pumpkin (fresh is best but canned will work)
3/4 cup almond flour (I use THIS brand)
1/2 tsp cinnamon powder
1/4 tsp ginger powder (like this)
1/8 tsp clove powder
1/2 tsp vanilla extract (like this ONE)
1/2 tsp celtic sea salt (I use this one)
3 TBS grass fed butter or ghee

Topping

A big handful of chocolate chips (where to buy dairy, soy, and nut free chips)

OPTIONAL:

REAL maple syrup, warm fruit, or whipped cream

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Instructions

Preheat oven to 450’F and place skillet into oven.
Combine milk and eggs in a large bowl and whisk vigorously. Add pumpkin puree, almond flour, salt, vanilla, and spices. Mix well to thoroughly combine.
Remove skillet from oven. Drop in ghee or butter and return to oven for 2-3 minutes, until completely melted.
Remove skillet from oven and pour pumpkin spiced batter into skillet. Do not stir. The butter/ghee will pool on top of the batter. Place back in oven.
Bake for 16-20 minutes, until turning golden brown and slightly crispy at edges. Throw a handful of chocolate chips on top and serve warm. Enjoy!