Dutch Baby Pancakes
Dutch Baby Pancakes

Pumpkin Spice Dutch Baby Pancakes

Recipes   Breakfast     Gluten Free     Seasonal    

Ingredients

Pancakes

  • 2 tablespoons butter or coconut oil
  • 3 large eggs
  • 3/4 cup unsweetened almond milk
  • 1/4 cup vanilla egg white protein powder
  • 2 tablespoons confectioners Swerve
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine grain sea salt
  • 1/2 teaspoon vanilla

Frosting

  • 1 ounce cream cheese, softened (Kite Hill dairy free cream cheese if dairy free)
  • 1 tablespoon unsweetened almond milk
  • 1 tablespoon confectioners Swerve
  • 1/8 teaspoon vanilla

Instructions

  1. Preheat oven to 425 degrees F (400 degrees F in convection oven).
  2. Place coconut oil in a cast iron skillet and grease skillet well. Place into oven to preheat skillet.
  3. In a blender, combine the eggs, almond milk, protein powder, Swerve, pumpkin pie spice, baking powder, salt, vanilla and natural sweetener. Blend for about 1 minute or until foamy. Open oven and Pour the batter into the hot skillet. Bake for about 18-20 minutes or until the pancake is puffed and golden brown. TIP: Poke holes in the Dutch Baby with a toothpick about 5 minutes before they finish baking to release moisture so they don’t shrink.
  4. While Dutch baby bake, make the frosting by placing the softened cream cheese, almond milk, Swerve and vanilla in a small bowl. Use a spoon to combine until smooth. Set aside.
  5. Remove the pancake from the oven, drizzle frosting on the pancake, cut into wedges and enjoy!
Dutch Baby Pancakes 2
Nutrition Facts

Serving Size 1/2 pancake

Servings 2

Calories 300
Total Fat 25g
Total Saturated Fat 12g
Cholesterol 325mg
Sodium 500mg
Total Carbs 19g
Dietary Fiber 1g
Sugars 2g
Swerve 15g
Protein 14g
Net Carbs: 3g