This delicious clean eating dutch baby gives the traditional version a clean makeover and it’s never been tastier!
The first time I had a Dutch Baby, I had been eating clean for about 2 years. It was a family breakfast and we were seated at a table in the middle of a restaurant.
So much in the middle that every server passed our table, or so it seemed, with trays and trays of food. We were hungry. Too hungry and the smells of all those dishes of food was not helping our predicament.
At one point, one of the servers walked by our table with a large, teetering tray full of about 5 Dutch Babies. I had never seen one before and it just looked so good on an empty tummy. I asked our server what it was and she pointed me to it on the menu.
Needless to say, clean eating went out the window that morning and I enjoyed every single, sweet and lemony crumb.
If you’ve never had one before, these are sort of a baked pancake. But when you bake them, they raise up on the sides to form a bowl. You sprinkle it with powdered sugar and plenty of lemon juice. It’s quite the amazing experience.
I just had to try a clean version and I’m not sorry I did. Not even a little bit. These are definitely a special occasion treat, but I figured it was appropriate during the holidays. Enjoy!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- 1 cast iron pan, at least 9 inches in diameter at the bottom of the pan.
CLEAN EATING DUTCH BABY RECIPE:
This delicious breakfast favorite got a clean makeover and it's never been tastier!
- 2 tbsp. coconut oil
- 4 large eggs
- 1/2 cup whole wheat pastry flour (amazon affiliate link)
- 1/2 cup milk (any kind except coconut)
Preheat oven to 425 F.
In a large, cast iron skillet, melt the coconut oil over low heat. Then set aside to cool a bit while you prepare the batter.
In a medium mixing bowl, whisk together the eggs, flour and milk. Whisk thoroughly to get out any and all clumps. You can also process this in a food processor if you watch it carefully and don't blend for too long.
Pour the batter into the oiled skillet and place the skillet in the oven.
Bake for 20-23 minutes.
The dutch baby will rise above the pan and be very puffy and golden brown.
Remove from oven and allow to cool. The puffiness will sink a bit as the temperature goes down.
Sprinkle with clean powdered sugar (sucanat or coconut sugar run through a grinder or high powered blender) and liberal amounts of fresh squeezed lemon juice.
Serve with extra lemon and powdered sugar.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
This recipe from the Gracious Pantry archives. Originally posted 12/22/13.