Breakfast is BACK Baby!!!!

So I was reminiscing about one of our former favorite activities which was going to The Original Pancake House and getting a dutch baby.  The first time I had a dutch baby, my bestie introduced me and my husband to it.  Once we had it, it became a regular part of our life.  In my opinion, a good dutch baby FAR and away exceeds a regular old pancake.  I don't care if you top your pancake with chocolate chips and crack cocaine. . . it still will not beat out a good ol' dutch baby!  They are also known as German Pancakes.  I have looked before to see if there is any difference between the two, and to my knowledge, they are the same.  That being said, I have a couple German friends and a dutch friend so if any of you are reading this - please clarify for me if there is indeed a difference! 

At any rate, like most wonderful foods involving gluten and processed sugar, we had bid this adieu.  Today I was trying to do some menu planning and was looking for something different to do with eggs and some food other than meat and veggies.  Then it came to me!  So with a few modifications, very few actually, we have a paleo dutch baby!  This did no rise as highly on the sides as a typical dutch baby but that was to be expected.  It is gluten free, afterall!

Paleo Dutch Baby

3 TBSP Grass Fed Butter
1/2 cup almond flour or coconut flour
2 TBSP vanilla
2 TBSP honey (optional but oh-so-good)
1 tsp baking powder
1/2 tsp sea salt
1/2 cup almond or coconut milk
2 large eggs (room temp preferred)
Lemon Wedges
Maple Syrup

Preheat oven to 375 degrees
Take a cast iron skillet or any other type of pan. (I used 9" cake round today)
Put 2 TBSP grass fed butter in the pan then put the pan in the oven to preheat and melt.  (Kerry Irish Gold is my fave and usually available)

Melt 1 TBSP of butter in another dish and let cool
In a bowl combine flour, eggs, vanilla, baking powder, sea salt, and butter.  Mix it all together until your batter is nice and smooth.  Pour your batter into your preheated pan with melted butter. 

Bake for 30 minutes then serve.  Serve by squeezing a lemon wedge over top then adding maple syrup (or berries or whatever tickles your fancy)

ENJOY!!!!  It's a not-so-little slice of HEAVEN!!!!!  I used almond flour today.  I would like very much to try it with coconut flour.  I think it will probably come out lighter and a little more like a traditional dutch baby but with a coconut flavor twist.  Even being a flatter version, the flavor profile was *there* and it was very very YUMMY!!!