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Strawberry Dutch Baby

It’s a big, fluffy pancake filled with juicy strawberries, except our Dutch baby has none of the white flour or sugar usually found in this tasty breakfast.

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If you don’t have an oven-safe skillet or cast iron pan to cook it in, a glass or ceramic baking dish can also be used. 

Prep Time
15 min
45 min


  • ½ cup unsweetened vanilla almond milk
  • 2 large eggs, room temperature
  • ⅓ cup almond flour
  • ¼ cup arrowroot starch
  • 2 scoops collagen peptides (about 1½ tbsp per scoop)
  • ½ tsp pure vanilla extract
  • 1 tbsp raw honey
  • 1 tsp orange zest
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • ⅛ tsp sea salt
  • ½ tbsp coconut oil
  • ⅓ cup sliced strawberries


  1. To a blender, add almond milk, eggs, almond flour, arrowroot, collagen, vanilla, honey, orange zest, baking powder, cinnamon and salt. Blend on high for 3 minutes. Let batter rest for 10 to 20 minutes to fully hydrate the dry ingredients.
  2. Meanwhile, preheat oven to 375°F. Place an oven-safe 6-inch skillet or cast iron pan in the oven for 5 minutes to heat. (NOTE: You want the skillet very hot when you pour in the batter.)
  3. Carefully remove skillet from oven. Add oil, swirling to coat the bottom and sides, then slowly pour in batter.
  4. Scatter strawberries over top then place skillet back in the oven. Bake until firm and golden all over, about 22 minutes. Let cool for a few minutes before serving.

NOTE: If following our Meal Plan, refrigerate leftovers in an airtight container. Reheat when called for, or eat chilled.


Nutrition Information

  • Serving Size ½ of recipe
  • Calories 364
  • Carbohydrate Content 30 g
  • Cholesterol Content 186 mg
  • Fat Content 19 g
  • Fiber Content 3 g
  • Protein Content 21 g
  • Saturated Fat Content 5 g
  • Sodium Content 411 mg
  • Sugar Content 3.5 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 3 g