Dutch Baby/German Pancake for Two (gluten-free, dairy-free, grain-free, Paleo)
4large eggs from happy hens
1/2cupnon dairy milk(I use unsweetened almond milk)
2Tablespoonsplus 1 teaspoon arrowroot
1teaspoonvanilla bean paste or vanilla extract
Preheat oven to 425 degrees.
Place coconut oil in an 8 x 8 baking dish. Place atop your oven while it preheats, which will put off just enough heat to liquefy the coconut oil. (If it does not liquify, put the dish into the oven for just a brief moment right before putting the filling in to liquefy the oil.)
In blender, place 4 eggs. Blend until yolks and whites are combined.
Add all remaining ingredients. Blend until well combined, 15-20 seconds in a high speed blender such as a VitaMix or Blendtec.
Pour mixture into pan. Bake for 15-18 minutes, until set in the middle.
Serve topped with fresh fruit and maple syrup, perhaps a dollop of whipped coconut cream.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.