This was my first time making these little babies and I based my recipe on Claire Ptak’s version. I’ve topped mine with roasted banana, walnuts and a little chocolate, but you could just as easily make a savoury version — a spinach and cheese version would be delicious!
Serves: 2–3
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Servings
2-3
Prep time
Cook time
Recipe
Ingredients
- 3 eggs
- 150mL milk
- 100g spelt flour
- 1 tsp vanilla extract
- ¼ tsp sea salt flakes
- 30g ghee or unsalted butter
-
- Topping
- 1–2 bananas
- ½ tsp ground cinnamon
- Pinch ground nutmeg
- Melted coconut oil
- ¼ cup walnuts, roughly chopped
- 1–2 tbsp dark chocolate, roughly chopped
Method
- Preheat oven to 180°C.
- Place eggs, milk, flour, vanilla and salt in blender and blend until smooth.
- Place blender jug in fridge for 30–40 mins.
- Meanwhile, slice bananas lengthways and place on lined baking tray.
- Sprinkle over cinnamon and nutmeg and a drizzle of coconut oil and bake for 15 mins.
- Remove from oven and turn heat up to 220°C.
- When ready to cook Dutch baby, place oven-safe frying pan (or round dish) in oven for 10 mins to heat up.
- Add ghee or butter and carefully swirl around until melted.
- Pour pancake mixture into frypan, return to oven and bake for around 20–25 mins, until puffed at edges and golden.
- Remove from oven and arrange banana and other toppings on top.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
