Gluten Free Dutch Babies with Peaches

Have you ever had puffy pancakes? This is an easy way to make pancakes in one dish and this recipe is packed with protein instead

OH yeah baby! Pancakes will never be the same.

of a bunch of simple carbohydrates that will leave you hungry in an hour.

I use coconut flour which is very dense so a little goes a long way. This recipe does call for a LOT of eggs. Of course real maple syrup to top it off is a must. Any fruit will do, but peaches are currently in season and I got a HUGE box from Watsonia Farm at the Chattanooga market for a great price. This is a gluten free recipe as well! I assure you that pancakes will never be the same again after you introduce Dutch Babies to your family. They are so fun to watch in the oven as they puff up and make wave like peaks.

This will make enough for 4 people, well maybe 3.

Ingredients

1/4 cup of coconut flour (sifted)
1/3 cup of arrowroot flour (You can use cornstarch here, but due to corn being GMO, I've switched to arrowroot in my kitchen.)
1/3 cup of butter (You can also use coconut oil but why? Butter is just so good.)
8 pastured eggs
1 cup of coconut milk (or your other favorite milk or milk substitute)
1/2 tsp of real salt
And don't forget some sliced peaches and real maple syrup.

Instructions

Preheat your oven to 425 degrees.
Add the butter into your 9x13 pan and let it melt the butter.
Whisk your eggs together first.
Then add in all the other ingredients and mix well. (You can even do all of this in a blender. Hello easy!)
Pour the batter in your hot pan with melted butter and bake it for 20-25 minutes.
Cut it up, serve with peaches (or other fruit of choice) and drizzle maple syrup. And enjoy it with a glass of real milk!

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