Gluten-Free German Pancake (Low-Carb Dutch Baby)
, 35 min, Serves 2
A puffed, golden oven pancake of tigernut flour and eggs, baked in browned butter and topped with strawberries and walnuts.
| prepPreheat oven to 400°F / 200°C | ||||
| prepChoose an oven-safe dish holding about 1 cup / 240 ml batter | ||||
| 14 g butter | Heat in oven until bubbling, 10 min | Pour batter into hot dish | Bake 400°F / 200°C, 17-20 min | Top with berries, nuts & syrup |
| 2 pasture-raised eggs | Blend until smooth | |||
| 60 ml full-fat milk (or dairy-free milk) | ||||
| 30 g tigernut flour, pressed down | ||||
| 15 g tapioca starch | ||||
| 1 teaspoon vanilla extract or powder | ||||
| zest of 1 organic lemon | ||||
| pinch of salt | ||||
| 4-5 fresh strawberries, sliced | ||||
| 2-20 g chopped walnuts | ||||
| 1 teaspoon yacon syrup | ||||
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