Ingredients

3 eggs
1 cup Suncoast Gold Macadamia Milk
½ tsp vanilla extract
1 cup blanched almond flour
1/3 cup tapioca flour
¼ tsp ground cinnamon
¼ tsp sea salt

Method

Preheat the oven to 400°F / 200°C. 

Add all of the ingredients for the dutch baby pancake to a blender. Blend until smooth. 

Add enough melted coconut oil or olive oil to a 12-inch cast iron skillet to coat the surface, about 2 to 3 tablespoons. 

Pour the batter into the cast iron skillet and place on the center rack of the preheated oven. 

Bake 22 to 25 minutes, or until pancake is cooked through and is golden-brown on top. 

Allow pancake to cool 5 minutes before cutting large chunks and serving with fresh fruit and whipped cream, and/or pure maple syrup.

Created by theroastedroot.net