Dutch.

Ummmmmm I’m pretty sure it’s summer.

Considering that I am constantly sweating, having to pull my hair back, blasting the A/C to the “hanging meat” setting in my house, and burning my toes on the sidewalk while taking out the trash I’d say yea…summer is here.

I need a snow cone, a tan, and a new bikini.

Maybe a trip to the beach.

Maybe.

How is it even Memorial Day on Monday?

Where did the month of May go?

Let’s talk summer food.

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I’ll settle for blueberries

and coconut.

IMG_2104Even though I REALLY, REALLY, REALLY want   need a rack of tender pork ribs, piled high with a mountain of tangy coleslaw, a slab of jalapeno cornbread, and Blue Bell for dessert.

Maybe I’ll throw that Blue Bell into a pitcher of root beer for a float.

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But before I go all “Texan” on you.

Breakfast.

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We are making a dutch baby.

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A.k.a. an oversized fluffy pancake that’s baked in le oven.

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I stuffed this one w/ blueberries & toasted coconut.

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Then I topped it with more berries.

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Because summer…helloooooo?!

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Duh.

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Oh, and Greek yogurt and powdered sugar b/c that’s just like the perfect trifecta.

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That’s just how I do.

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Because this stuff is summer on a plate.

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Because this is definitely how summer should taste.

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Like pina coladas.

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AND campfire s’mores.

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Oh, and a pitcher of sweet iced tea being sipped on a front porch swing. 🙂

Toasted Coconut Blueberry Dutch Baby
Author: 
Recipe type: Breakfast, Pancake
Cuisine: Chelsy
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A delicious puffed pancake with fresh blueberries and toasted coconut. Gluten-free, paleo, and refined sugar-free!
Ingredients
  • ¾ c. liquid egg whites (or 3 large eggs)
  • 1 c. unsweetened, vanilla almond milk
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ¼ t. ground cinnamon
  • ¼ t. fine sea salt
  • 6 oz. fresh blueberries
  • 1 T. unsweetened, shredded coconut, toasted
  • 1 t. raw coconut sugar (or granulated stevia), optional
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Grease a 10-in cast-iron skillet or non-stick skillet with cooking spray. Set aside.
  3. Beat eggs in a large mixing bowl, whisking until foamy.
  4. Add the milk, vanilla and whisk to combine.
  5. Whisk in the flour, cinnamon, and salt.
  6. Fold in the blueberries and the sugar if using.
  7. Pour the batter into the prepared skillet and bake for 20-25 minutes, or until the pancake has "puffed" and is lightly golden brown.
  8. Let cool slightly, slice into even triangles, and serve dusted with powdered sugar, fresh berries, your favorite nut butter, maple syrup, etc. etc.

Nutritional Facts (1/8th of pancake): Calories: 89.8, Total Fat: 2.4g (Saturated Fat: 2g), Total Carbs: 11.5g, Sodium: 158.2mg, Dietary Fiber: 6g, Sugars: 3.2g, Protein: 5.3g

MANGIA!!!

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