I love pancakes but there are some days where I just don’t want to stand over a stove and watch over them. Luckily, I can get my pancake fix by making a Dutch baby pancake! A Dutch baby is like a thick crepe that’s usually topped with fruit or powdered sugar. All you really need is a blender, a hot skillet (oven safe), and an oven to make it!
Macros/Nutritional Information for whole recipe:
Protein 50g/ Fat 12g/ Carbs 43g/ Fiber 6g/ Calories 474
Ingredients:
2 large eggs
2 Tablespoons (30 mL) Splenda (or your choice of sweetener)
2 Tablespoons (30 mL)cocoa powder
1 Tablespoon (15 mL) red food coloring
1/3 cup (40 grams) all purpose flour
1 teaspoon (5 mL) vanilla extract
Pinch of salt
1/3 cup (43 g) non fat Greek yogurt
1 scoop (32 g) Optimum Nutrition Vanilla Casein Powder ( DO NOT SUBSTITUTE WITH WHEY! The texture is very gritty if you use whey protein. If you have to, leave the casein out)
*optional* sprinkle of powdered sugar
Instructions:
Pre heat oven to 400 degrees F (204 C)
1. In you blender, mix the eggs until they are pale. Add remaining ingredients and process till smooth.
2. Spray an oven safe skillet with non stick spray (or butter if your macros allow) and make sure the pan is coated. Let the skillet get hot over high heat. Pour the batter into the skillet and then place in oven. Bake for about 15-20 minutes.
3. Place dutch baby on a plate and sprinkle with powdered sugar
Macros/Nutritional Information for whole recipe:
Protein 50g/ Fat 12g/ Carbs 43g/ Fiber 6g/ Calories 474
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