This is the type of breakfast you spend all night dreaming about. A paleo dutch baby pancake topped with eggs, sausage, and a drizzle of sweet maple syrup.
- 6 large eggs, room temperature, divided
- 2/3 cup almond milk, room temperature
- 2 teaspoons lemon zest
- 1/2 cup cassava flour
- 2 tablespoons arrowroot powder
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 tablespoons ghee, divided
- 1/2 cup paleo-friendly breakfast sausage
- 1 tablespoon minced parsey, for garnish
- 2-3 tablespoons real maple syrup, for garnish
- Add 4 tablespoons ghee to a 10” cast iron skillet. Place the skillet on the middle rack of the oven and preheat to 450 degrees.
- Add 4 eggs to a food processor or high powered blender and blend until pale and frothy. Add almond milk, 1 teaspoon lemon zest, cassava flour, arrowroot powder, vanilla extract, cinnamon, salt, pepper, and 2 tablespoons ghee. Blend until smooth (the batter will be thin).
- Remove the skillet from the oven, pour in the batter and immediately return to the oven. Bake for 12 minutes.
- Meanwhile, preheat another skillet over medium-high heat. Add the sausage and brown slightly for 5 minutes, using a spatula to break up large chunks into smaller pieces. You don’t have to cook the sausage all the way through — the oven will finish it off!
- Once the dutch baby pancake has baked for 12 minutes, pull it out of the oven and quickly add the sausage. Crack the remaining 2 eggs directly onto the dutch baby. Immediately return to the oven for an additional 3-5 minutes or until the eggs are cooked through.
- Top with a drizzle of maple syrup, minced parsley, and remaining lemon zest, serving immediately.
Keywords: Paleo Dutch Baby Pancake