A little change from your standard breakfast fare and a show-stopping presentation as well! These are quick and easy to make and always a favorite. I have experimented with grain-free versions, but the best I can do is to use gluten free brown or white rice flour in this, otherwise it just doesn’t rise at all! Lots of eggs ensure plenty of protein, and as long as you don’t drench it with syrup, you are in for a good, low glycemic, fat burning breakfast. A better option is to cover it with smashed up blueberries, strawberries or raspberries. Apples or bananas would be tasty too!

Ingredients (can be modified for size of group*)
4 eggs
1 cup hemp, almond, coconut, etc milk
1 cup brown rice flour
Pinch of sea salt
Vanilla
Cinnamon
Variation: Add 1/3 cup grated cheese, and chopped ham or bacon

Directions
Heat oven to 425 degrees. In a large skillet or other heat proof pan (make sure the handle won’t melt!) add 1/3 cup grass fed butter and set in oven, while mixing up batter.

In a blender, add eggs, and blend for about 30 seconds until light and foamy. Slowly add part of the flour and part of the milk, and blend. Repeat until all ingredients are added. Blend for another 30 seconds. Remove hot pan from oven (butter should be melted) and pour in batter. Replace pan in oven, and cook for 20 minutes, approximately. Dutch baby should be golden brown and puffed up on sides and/or middle. Remove from oven and serve. (This behaves like a souffle, so it may fall pretty quickly when you take it from the oven). Can serve with fresh fruit, a small amount of real maple syrup or hot sauce if using the meat and cheese version.
Serves four.

To make a larger Dutch baby: use 6 eggs, 1 cup and 1/2 milk, 1 and 1/2 cups flour. Use a bigger pan if desired, otherwise it will make a thicker pancake.

To make a smaller one: use 2-3 eggs, 1/2 cup milk, 1/2 cup flour. I use the same size pan and it just makes a smaller, slightly thinner and crisper pancake.