I have a sort of love affair with breakfast and brunch… I mean, really- what other meal can be so versatile? We can go sweet -OR- savory… we can load our dish with fruit -OR- veggies… we can add bacon, sausage, ham, cheese, eggs, steak… omelettes, pancakes, chilaquiles with fresh salsa verde and a fried egg on top, sweet potato and veggie hash… the possibilities are endless.
One of my favorite things about weekends is simply breakfast. I look forward to lounging a little longer with my coffee, curling up in my favorite chair with a fleece blanket, and then slowly making my way into the kitchen to start cooking. Or… slowly making my way into the kitchen to see what my husband is making us. I just love weekends, really… I love that we can all sit and enjoy a weekend breakfast the way we do dinners most nights, as a family around the table, one of the best parts of my every day.
If you’re not familiar with Dutch Baby pancakes, they are thought to originate in Germany and are a lot like a popover. They can be made either in a large skillet and sliced up like a pie or in a muffin tin so they are single-serve and mini. I have made them both ways and enjoy either, but I am kinda partial to the minis. Everyone gets their own two or three to top as their hearts desire with fresh fruit, some warm maple syrup, and maybe a light dusting of powdered sugar if they’re feeling fancy. We were feeling fancy…
A little bit of fresh orange zest brightens up the flavor of the Dutch Baby and also pairs well with the fresh berries. I would add that zest to taste, as a little bit goes a long way. You can use any sweetener you prefer here and increase or decrease the amount depending on how sweet you like your breakfast to be. I added 1 teaspoon of Sugar in the Raw. These mini pancakes are dairy-free, but feel free to use any type of milk you like. I was really worried that, with these being gluten-free, that these little guys were going to be a little too dense. Happy to report that I WAS WRONG… Ha, not something you will catch me saying often… just ask my husband. 🙂 See, fluffy…
One trick that I have found is really beneficial when making these Mini Dutch Baby Pancakes is to put the muffin tin in the oven while it preheats. Remove the tin immediately before you’re ready to grease and pour the batter in. These cook very quickly, and this helps set the edges.
Mini Dutch Baby Pancakes
Mini Dutch Baby Pancakes
1/3 C plus 1 tbsp almond flour
1 tbsp coconut flour
1 tsp baking powder
1/2 tsp cream of tartar
1 tsp tapioca flour
1/2 C almond milk
1 tsp Sugar in the Raw
3/4 tsp vanilla extract
Freshly grated orange zest, to taste
- Place a 12-cup muffin tin in your oven and preheat to 425 degrees F.
- In a medium bowl, whisk together all dry ingredients until no lumps remain.
- In a large measuring cup, whisk together the almond milk, eggs, sweetener, and vanilla. Add in freshly grated orange zest.
- Whisk the dry ingredients into the wet ingredients vigorously until smooth. Alternatively, you can process all ingredients together in a blender or food processor.
- Using an oven mitt or towel, carefully remove your hot muffin tin from the oven. Immediately spray with nonstick coconut oil spray, then pour your pancake batter into each muffin well, filling a little less than 1/2 way full.
- Bake for 7-10 minutes until tops are set. Remove from oven and serve immediately with fresh fruit, real maple syrup, a dusting of powdered sugar, or whatever else sounds delicious.
Tell me, do you guys adore breakfast like I do? Do you save your special breakfasts for weekends or get up early enough to enjoy a warm breakfast every day? For me, I guess saving the special breakfasts for the weekends is just one more reason to look forward to Friday’s much-anticipated arrival. Till next time, stay warm my friends!