Growing up my mom used to make Dutch Babies a lot. I loved them and was always so excited when I saw her getting out the blender to make it. If you have never had one it is a cross between a pancake and an egg souffle. Also know as a German pancakes. They are delicious and comforting and chock full of protein. Top with maple syrup and indulge yourself with a homey breakfast.

Health Benefits

• Anti-inflammatory: Made with almond flour, avocado oil, and cinnamon — all rich in healthy fats and antioxidants.

• Gut-friendly: Tapioca starch and coconut milk are easy to digest and naturally gluten- and dairy-free.

• Protein-rich: Six eggs provide high-quality protein to support muscle repair and balanced energy.

• Hormone & heart support: Avocado oil and almonds offer monounsaturated fats that help balance hormones and support heart health.

• Immune-boosting: Orange zest adds vitamin C and phytonutrients for immune and skin health.

Dutch Baby: organic eggs, organic coconut milk, organic potato starch, almond flour, organic vanilla, organic orange zest, avocado oil, organic cinnamon, Himalayan sea salt

Calories: ~240 Protein: ~8g Fat: ~19g Carbohydrates: ~10g Fiber: ~2g Sugar (natural): ~2g

🔥 Reheating Instructions

Oven (Best Method):

• Preheat oven to 350°F.

• Place Dutch baby slices on a baking sheet and cover lightly with foil.

• Heat for 8–10 minutes, or until warmed through.

Air Fryer:

• Reheat at 325°F for 4–5 minutes — perfect for restoring crisp edges.

Skillet (Quick Option):

• Warm in a nonstick or cast iron pan over medium-low heat for 3–4 minutes per side.

Avoid the microwave if possible — it makes the texture rubbery instead of fluffy.