Breakfast. Happens every day. Sometimes twice, if you like to serve breakfast for dinner, which we do about once a month.
Sometimes I actually cook breakfast–which means the kids are usually wandering around whining about how hungry they are, because I’m still not up early enough to have breakfast made when they wake up.
Dutch Baby, aka German Pancake, aka Wacky Oven Pancake, aka Whatever You Want To Call It. This is after it was out of the oven for a few minutes, because I didn’t catch it in it’s wacky stage. In “wacky stage”, this pancake rises up the sides of the pan, has hills and valleys, and is great fun to look at no matter how many times I’ve cooked it. You should try it.
I’ve made it so many times that I actually memorized the recipe. That’s amazing, because I don’t memorize much.
Gluten-Free Wacky Oven Pancake
1 c milk (almond, dairy, coconut, whatever you have)
1/3 c arrowroot powder (it is worth the effort to buy it. I used to not use this, but then the pancake was just flat and not wacky)
1/4c coconut flour
Melt the butter in a 9×13 glass baking dish in the oven as it preheats to 425 degrees.
Meanwhile, blend the remaining ingredients in a blender. When butter is melted, pour the batter into the baking dish and bake for about 20 minutes.
Serve with syrup, jam, lemon curd, or whatever you desire. Enjoy!
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