DUTCH BABY PANCAKE - BREAKFAST MADE BETTER - DIABETIC RECIPES FOR BREAKFAST
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- Опубліковано 10 чер 2024
- DUTCH BABY PANCAKE - BREAKFAST MADE BETTER - DIABETIC RECIPES FOR BREAKFAST!
Enjoy this German classic dish without worrying about your blood sugar. We have adapted this breakfast classic to be easy, low carb and virtually zero sugar*, while preserving the texture and taste of the original version.
Known by such picturesque names as "Dutch Baby" and "Bismark" these German classics are among my favorite breakfast treats. The basic recipe for the individual pancakes is shown in the video and below. For large groups, multiply all ingredients as you increase the pan size. I've baked versions large enough for 8 people using a paella pan. The classic topping is a sprinkling of powdered sugar and a generous squeeze of lemon.
Obviously, we have adapted this to be diabetic friendly, low carb and zero added sugar. Please see the recipe for recommended toppings.
In this video, we are adapting this adored german breakfast to be low carb, zero added sugars without sacrificing that classic texture and taste . Please watch DUTCH BABY PANCAKE - BREAKFAST MADE BETTER - DIABETIC RECIPES FOR BREAKFAST! We challenge you to not like it! #diabetes, #diabeticdiet, #lowcarb, #diabeticrecipes, #diabeticsavvy #type2diabetic, #lowsugar, #healthy #breakfast #breakfastrecipe #pancake #cooking #healthyeating #dutchbaby #ovenbakedpancake
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DUTCH BABY PANCAKE - BREAKFAST MADE BETTER - DIABETIC RECIPES FOR BREAKFAST!
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DUTCH BABY PANCAKE - BREAKFAST MADE BETTER - DIABETIC RECIPES FOR BREAKFAST!
Prep Time: 20 minutes
Cook Time: 18 - 22 minutes
Total Time: 38 - 42 minutes
Servings: 1 Pancake - 8" pan size (1-2 servings)
Author: DiabeticSAVVY
INGREDIENTS:
2 tablespoon unsalted Butter
2 whole Eggs
⅜ cup Whole Milk
⅜ cup Carbalose flour
1 tablespoon Sugar Substitute (optional, based on toppings)
½ teaspoon vanilla bean paste or extract (optional, based on toppings)
Pinch of Salt
INSTRUCTIONS:
NOTE: To obtain the trademark puffed up sides, keep in mind your batter to pan size ratio. Our recipe takes this into account but your results may vary depending on the this factor. Be sure to adjust the yield to your pan size.
Preheat oven to 400℉ with the oven proof pan in the oven. While your oven and pan are heating, begin making the batter.
Combine all the ingredients together and blend for 30 seconds. If using a mixer, use a whisk attachment, or use a blender or food processor. It is very important to add air to the batter so that steam will be created during the baking process. This is what creates the puffed walls you are looking for. Set aside and rest the batter for 15 minutes.
After the rest period, remove the pan from the oven and add the butter. Return the pan to the oven melting the butter to just bubbly.
Remove the pan and swirl the butter to cover the sides of the pan.
Pour the batter into the pan and return to the oven.
Bake for 18-22 minutes, or until the pancake is puffed and golden. DO NOT OPEN THE OVEN DURING BAKING FOR THE FIRST 18 MINUTES!
Serve immediately with toppings of your choice.
Topping recommendations, see below:
Sweet
Powdered sugar substitute and lemon juice.
Fresh berries or other fruit
Warm applesauce
Berry Butter - See our video
Toasted nuts and Grated Coconut
Savory
Chicken, Artichoke and Cream cheese
Sausage and Peppers
Ham and Swiss Cheese
Video Link:
DUTCH BABY PANCAKE - BREAKFAST MADE BETTER - DIABETIC RECIPES FOR BREAKFAST!
• DUTCH BABY PANCAKE - B...
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Tools and Ingredient Resources:
Vanilla Bean Paste
amzn.to/2R37rrA
Carbalose Flour
www.netrition.com/cgi/goto.cg...
Nice explanation can you post the nutritional content as far as carbs, fat, protein, calories in the 8" recipe?
Truly grateful for your video! I am a subscriber. Your version has nice edge but less puffy as regular Dutch baby. I am going to try to mix carbalose flour with a bit all-purpose flour and hope for a bit puffy for my daughter :-).
Shannon, thanks so much for the kind words! Please let us know how you like it, and if we can help further. You rock!
Do you know how many carbs and calories are in 1? Thank you
Hi Davis, I don't think I can find Carbalose Flour in my neck of the woods. Is it okay to use Almond Flour as the substitute?
Santy first, thanks for commenting, and welcome. Second, if you order online, here’s a link to order the flour: www.diabeticsavvy.com/product/881/ Lastly, Almond flour CAN work, but you’ll need to do a few things and note that the taste and texture will be different. Add a little Xantan gum or finely ground flax seed to the Almond flour to create some additional binder that you’ll lose, and also be aware that you’ll need to dry out your cauliflower to remove some of the water content. Almond flour does not absorb liquid the same way traditional or Carbalose flour does. Hope this helps, and me know if you adapt the recipe and let me know if I can help,further. You rock!
@@DiabeticSavvywithDavisKnight Thank you for the link and tricks, Davis! Unfortunately, as I live in Indonesia, the shipping itself will cost a fortune. For now, I'll try to follow tricks you suggested instead.
What a great channel, by the way. Looking forward to seeing your new videos. Have a great weekend!
Santy, thanks so much. It means the world to me and our team. I get your shipping cost concerns as I have the same challenges. I will typically bulk up my orders to save shipping costs. The pandemic has made this a bit more challenging with products going in and out of availability, but all in all, not too bad. So glad you’re enjoying our work, more to come and we have some great seasonal ingredient videos coming the next few weeks! You rock!