grain-free dutch babies {paleo breakfast recipe}

i just recommended this recipe for a paleo breakfast recipe to a friend, and when i went to share it, i realized it was on the old blog.  in the interest of keeping things current, i decided to share my grain-free dutch babies again here!  (hmmm… time to make this again this week!)


angela sackett food photographer legacy 7 wma


because they’re made in one big baking dish, there’s no standing over a skillet, flipping one-by-one.  and the way they rise into big, puffy and light mounds, easy to cut and serve, is kind of magical!  (we like to keep the oven light on so the kiddos can watch.)

paleo dutch babies dancing with my father wm

these grain-free dutch babies are by nature gluten-free, and they are much simpler to make than they look when they’re served.  so they’re perfect for when your beloved parents-in-law are visting, and you want to spoil them without slaving over the stove the whole visit.


angela sackett food photographer legacy 7 bwm


grain-free dutch babies {paleo breakfast recipe}


  • For pancakes:
  • 1/3 cup grass-fed, salted butter
  • 8 eggs
  • 1 cup coconut milk
  • 1/3 cup arrowroot
  • 1/4 cup chestnut flour or other nut flour
  • 1/2 tsp sea salt
  • 1 tsp lemon extract
  • 1 packet stevia (or 6 drops lemon flavored liquid stevia)
  • hazelnuts, for topping (optional)
  • For compote:
  • 3 tablespoons butter
  • 2 teaspoons fresh grated ginger
  • 1/2 teaspoon fresh grated nutmeg
  • 1 teaspoon cinnamon
  • 3 cups frozen peaches
  • 1 cup frozen blackberries
  • 2 tablespoons maple sugar


  1. Preheat oven to 425 degrees.
  2. As oven is preheating, melt butter in a 9x13 glass baking dish until it just starts to brown. (Be careful! It goes from brown to burnt quickly!)
  3. Blend remaining ingredients in a blender, beginning with eggs, then adding remaining ingredients. Blend for approximately 45 seconds to one minute total.
  4. Carefully pour batter over browned butter in the baking dish, and bake at 425 degrees for approximately 23 minutes.
  5. For compote:
  6. Melt butter in a medium saucepan.
  7. Stir in ginger, nutmeg, and cinnamon to bring out their flavor.
  8. Add maple sugar and peaches, stirring to coat.
  9. Allow peaches to simmer approximately 20 minutes, or until peaches are soft and juices begin to thicken.
  10. Gently stir in blackberries and simmer just until soft (you want blackberries to retain their "pop" and not break down).
  11. Serve over frozen yogurt or waffles or grain-free dutch babies!
  12. Top with spiced fruit compote and sprinkle with finely chopped, toasted nuts.


what’s your favorite breakfast recipe?  do share below!


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