Paleo Blueberry Dutch Baby

Recipe Revisit from Sunday, September 14, 2014

This recipe is delicious enough to be on this blog, not just my blogspot blog. We talked about it the other night – Ger didn’t remember it, but everyone else did. This just means I’ve got to make it again soon! I hope you make it, too. It’s a great way to use your protein. I use TEN Institute Grass Fed Whey Protein – great stuff. Here’s their Key Benefits:

Superior amino acid profile compared to other protein powders
Made from the milk of cows not treated with hormones
Made from the milk of cows who eat a healthy, grass based diet
Contains no soy
Instantized for easy mixing

– I’ve been developing and tweaking this recipe for months and this morning it seems JUST RIGHT. #worththewait #gersgonnalovethisone
This is a paleo version of a German pancake, also called a Dutch Baby, or a Dutch Puff. Mine doesn’t “puff” as much as the ones I used to make but hey, I’m not using sugar and flour here, right? I’m using organic maple syrup and recovery protein and fresh eggs and that’s BETTER. I think Ger will love this one when me or Cassie make it for him. (She’s such a good cook.)

I heated up the oven to 425 degrees.

I put 2 TBSP grass fed butter into my cast iron skillet and set it into the oven for a few minutes as the oven was heating, just to warm the skillet up and melt the butter. I took the skillet out and tilted it until the butter had covered the bottom of the skillet.

I poured 2 cups frozen organic blueberries into the skillet and spread them out and let this wait while I quickly whisked up the batter.

I whisked these ingredients together in a small mixing bowl:

2 eggs
1/2 cup coconut milk (from a can)
1/3 cup recovery protein (I used TEN Institute, I’ve also used SFH and Progenex in this recipe)
3 TBSP organic maple syrup
2 tsp vanilla
1 TBSP cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
pinch of sea salt

I poured the batter over the blueberries in the skillet and slid it into the oven.

I baked it for 20 minutes and then took it out and let it sit for 5 minutes before cutting it. It was puffed up some and then deflated a little and curled away from the edge of the skillet – this is a good thing!

It was just amazing with bacon and coffee with coconut oil and butter.
Let me know what you think. I want to make an apple one soon with thin slices of apple laid around the skillet……..