Have a small crowd for breakfast? Then you need this recipe for Sheet Pan Dutch Babies. Whip up the batter, bake, and voila! Breakfast is served.
I am all up for anything that makes my life simpler. When asked if I was interested in reviewing a Paleo book titled, Sheet Pan Paleo: 200 One-Tray Recipes For Quick Prepping, Easy Roasting and Hassle-Free Clean Up, how could I refuse? What’s even sweeter is that I have been permitted to share the recipe for Dutch Babies from the book with you.
Sheet Pan Paleo was written by Pamela Ellgen and contains 260 pages, most of which are recipes that fit the Paleo lifestyle. (There are six pages at the beginning of the book that give a brief synopsis of what a Paleo diet is and is not.)
Other than the books cover, there no color pictures and an index is lacking from the back of the book. However, the Contents section lists all of the recipes in the book divided by chapter. Chapters include Appetizers & Sides, Vegetarian, Fish & Seafood, Poultry, Pork, Beef, Bison & Veal, Lamb & Goat, Game & Offal, Desserts, and Sauces.
All of the recipes in the book are to be made using a half sheet pan (16 1/2 x 12 1/2 x 1-inch rimmed sheet pan). Being Paleo, the ingredient lists are pretty simple and straight forward. Some recipes meet other dietary restrictions are labeled as such (i.e., Nighshade-Free, Vegan, Low-FODMAP).
The first recipe that I made was the Dutch Babies. The batter is made in a blender and then poured onto the sheet pan and baked. Pamela’s direction call for the reader to preheat the sheet pan while you prepare the batter. I don’t recommend it. (I did it and my hot pan warped a little when I poured the cool batter onto it.)
Almost like magic, the batter puffs up into a nice, large pancake that is lightly sweetened. I cut it up into smaller pieces and refrigerated it and then enjoyed it for the next few mornings. It was really pretty good – I hope you enjoy her recipe as much as I do.
- 1/4 cup coconut oil
- 1 dozen eggs
- 1 cup full-fat coconut milk
- 1 Tablespoon vanilla extract
- 4 Tablespoons maple syrup, divided
- 1/2 cup tapioca starch
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- fresh berries, for serving
- Preheat oven to 400 degrees.
- Coat the bottom and sides of a sheet pan with coconut oil and place in the oven while it preheats.
- Place the eggs, coconut milk, vanilla, and 2 tablespoons of the maple syrup in the blender and blend until smooth, scraping down the sides once or twice.
- Pour the batter into the preheated pan and cook for 25 to 28 minutes, or until golden and puffy.
- Drizzle the remaining 2 tablespoons of maple syrup over the Dutch babies when they come out of the oven and serve with fresh berries.
Recipe reprinted with permission from Sheet Pan Paleo, copyright 2016.
Amount Per Serving: Calories: 412Total Fat: 29gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 372mgSodium: 327mgCarbohydrates: 23gFiber: 2gSugar: 11gProtein: 14g
Nutrition information is an approximation.
Other recipes that I plan on making soon from Sheet Pan Paleo include Chicken Tikka Masala – a Paleo take on the popular Indian dish, Apple Crisp and Blueberry Crisp (both made without grains/oats), Banana Coconut Bars, and Pico De Gallo.
Overall the book is pretty nice, even though it is lacking pictures for the recipes. The recipes list the numbers of servings as wells as prep and cook times. Look for it at your favorite bookstore or at Amazon.com.