Like a gluten-free pancake and a sugary Dutch baby came together and made the best of both worlds-- lots of protein, no refined sugar or gluten, just lots of airy, date-sweetened goodness.
Author:
Camryn Lapp
Ingredients
3 eggs
¾ cup plain greek yogurt
3 TBSP date syrup
1 tsp vanilla extract
1 ¼ cups almond flour
1 ½ tsp baking powder
Pinch of salt
1 cup blueberries + 1 cup for topping (optional)
Directions
Preheat oven to 375 degrees, and place an 8 or 9 inch cast iron pan on the center rack to preheat.
In a bowl, whisk together the wet ingredients until smooth.
Add in the almond flour, salt and baking powder and stir until just combined.
Gently fold in the blueberries.
Carefully remove the hot pan from the oven and place a pat of butter in it to grease, or spray your favorite oil, being sure to cover the sides as well.
Pour the batter into the pan evenly, and place in the oven to bake for 20-25 minutes, until golden brown around the edges and a toothpick placed in the center comes out clean.
While the pancake is baking, place 1 cup of blueberries into a saucepan over medium high heat. Gently mash with a fork or spatula, releasing the juices as the berries heat. Once the mixture is starting to bubble, reduce heat to low and continue stirring until a gooey sauce forms. You can add date syrup to taste, or set aside as is.
Once the pancake is finished cooking, allow to cool for 10-15 minutes. Add a generous dollop of greek yogurt to the center, and then drizzle your blueberry sauce. Swirl with a spoon until combined, and add some date syrup on top if desired. Enjoy!
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