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Savory Smoked Salmon and Herb Grain-Free Dutch Babies By Angela Sackett
A savory grain-free alternative to a favorite brunch dish, it's quick and easy to make and delicious! It's perfect for those with gluten intolerance or following a grain-free or paleo lifestyle. It feels decadent but is really simple to make.
Ingredients
- 1/3 cup salted butter
- 8 eggs
- 1 cup coconut milk
- ¼ cup arrowroot powder
- ¼ cup almond flour
- 1 teaspoon fresh squeezed lemon juice zest first
- 1 teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- ¼ teaspoon dried thyme or Herbs de Provence
For topping:
- 3-4 ounces fresh smoked salmon about 5 slices, cut into bite-sized pieces
- Fresh chives
- Fresh dill
- ⅓ cup crème fraiche sour cream or yogurt (I prefer dairy-free)
- Zest from 1 lemon
Directions
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Preheat oven to 425 degrees Farenheit.
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Put butter in large iron skillet (or glass baking dish) and place in the oven until butter melts and starts to brown, about 5 minutes.
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Meanwhile, place eggs in a blender and pulse until smooth; add coconut milk, arrowroot powder, almond flour, lemon juice, and seasonings.
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Blend until smooth, 45 to 60 seconds.
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Remove the skillet from oven and carefully pour batter over browned butter into the hot skillet.
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Bake at 425 degrees until pancake is set in the middle and edges are lightly browned, about 23 minutes.
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Top with salmon, fresh chives and dill, crème fraiche, and lemon zest and serve.
Recipe Notes
This oven pancake will puff up and then fall shortly after removing from oven.