Grain-Free Apple Cinnamon Dutch Babies
A fast, easy and delicious gluten-free, grain-free breakfast that is light and airy, but full of apple-and-cinnamon flavor.
- Serves: 8 persons
- ⅓cup unsalted butter
- 1apple, peeled, cored, and diced
- 1tablespoon ground cinnamon, plus more for garnish
- 8large eggs eggs
- ½cup coconut milk
- ½cup Mott's® Natural Applesauce
- ⅓cup arrowroot flour
- ¼cup almond flour
- 1teaspoon vanilla extract
- 2tablespoons maple syrup
- ½teaspoon sea salt
- 1tablespoon Maple syrup, for serving
Step 1Preheat oven to 425 degrees F (220 degrees C).
Step 2Put butter and apples in 11x13 glass baking dish. Bake until butter and apples begin to melt and brown (about 5 minutes). Remove from oven and set aside.
Step 3Place eggs in a blender and pulse until smooth; add coconut milk, applesauce, arrowroot powder, almond flour, vanilla, 2 tablespoons maple syrup, and sea salt. Blend until smooth, 45 to 60 seconds.
Step 4Carefully pour batter over browned butter-apple mixture in the casserole dish.
Step 5Bake until pancake is set in the middle and edges are lightly browned, about 20 minutes. Dust with cinnamon before serving, if desired.