Dairy-Free Vanilla Bean Einkorn Dutch Baby with Peach Butter

You know what I love about my chickens — besides watching them for hours upon hours? Fresh eggs.

Notice how I didn’t say “free” fresh eggs? That’s because backyard eggs are anything but free; they probably end up costing me $15 a dozen but it’s the best $15 I spend weekly, that’s for sure.

Lots of fresh eggs means lots of eggs for breakfast but I’m not going to lie, sometimes I get tired of eating scrambled eggs for breakfast… and I’m pretty sure Andrew gets tired of it too.

On those days, I try and think of other creative ways of using up eggs: vanilla bean french toast, coconut custard, grain-free quiche, and more recently, dutch babies.

No, I don’t grab me some actual dutch babies and whip them up with eggs for breakfast. Awkward.

It’s actually a type of breakfast; a big pancake cooked in the oven that puffs up while baking and then sinks back down when you take it out of the oven. Cool, right?

It sounds a little complicated though but that’s far from the truth. You should know me better by now.

As a work-from-home mom that has 14 chickens, a crazy Lilly Cat, a 4 year old, a growing garden, a husband, and a house to take care of (no particular order of course), I only go for easy recipes with ingredients that don’t really require an extra shopping trip.

It’s even better when the recipes require minimal dish dirtying (like this blender banana bread) since I’m prone to creating a mess and then waiting until the next day to clean it up. True story, y’all.

All of that to say, this dairy-free vanilla bean dutch baby is easy and only requires you to use a couple measuring utensils, a blender, and a pie dish (or cast iron). If you aren’t dairy-free, you can easily substitute butter for coconut oil and organic, raw milk for coconut milk.

It’s as simple as measure, pour, blend, pour, bake, wait, eat.

I totally felt your air high-five and I want to let you know that I’m air high-fiving you back, too.

This means you can have a special weekend (or week day!) breakfast that doesn’t require a lot of effort on your part, doesn’t take a long time so you feel like half your morning is wasted, and fills the bellies up of your loved ones. Everyone’s happy.

The dutch baby is made with einkorn flour because that’s what I love to use in my baking. It’s smooth like unbleached flour but has the nutrient-content that probably surpasses spelt (and tastes a million times better than whole wheat.. yuck!). It has a slightly nutty flavor that pairs extremely well with rich maple syrup and vanilla bean.

To put the “icing on the cake,” you’re going to want to have my peach butter (the link will take you to Attainable Sustainable, it’s a self-reliant site that I’m a regular contributor for) made up so you can drizzle it on on top of the dutch baby and then slather homemade whipped cream on top of the peach butter.

Put the invisible “cherry on top” by dusting everything with organic powdered sugar and you got yourself a fancy, easy, fast, and delicious breakfast.

P.s. No need for maple syrup when you have the peach butter; the peach butter adds the perfect amount of sweet while the whipped cream adds a bit of creaminess to it all. You also don’t need to add any sweetener to your homemade whipped cream because of the peach butter.

And now I’m going to help myself to another piece.

Dairy-Free Vanilla Bean Dutch Baby with Peach Butter
  • 2 tsp coconut oil (virgin coconut oil like this)
  • 3 eggs
  • ¾ cup einkorn flour (the brand I love)
  • ¾ cup coconut milk
  • 2 Tbl real maple syrup (my favorite brand of maple syrup)
  • 2 tsp vanilla bean paste
  • pinch unrefined sea salt
  • pinch cinnamon
For topping
  1. Preheat oven to 400 degrees.
  2. In a glass pie plate (or cast iron skillet), place the coconut oil inside and put into the oven for a minute or so until the coconut oil melts; remove from the oven and swirl around to make sure the coconut oil coats the bottom of the pie dish
  3. While coconut oil is melting, add the rest of the ingredients into a blender and blend on medium speed for about a minute
  4. Pour the mixture into the pie dish and bake for about 20 minutes or until gold and fluffy. Remove and place onto a wire rack to cool; the top will deflate as it cools
  5. Top with peach butter, homemade whipped cream, and organic powdered sugar

An easy, mix-everything-in-your-blender, dairy-free dutch baby made with rich vanilla bean, nutritious einkorn flour, and topped with homemade peach butter.

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Aside from being a wannabe backyard homesteader who wrangles chickens and free-range kids, Loriel is the owner/creator of the professional natural lifestyle blog Naturally Loriel, owner of the organic spice blend business Naturally Free, and freelance professional food photographer.

'Dairy-Free Vanilla Bean Einkorn Dutch Baby with Peach Butter' has 5 comments

  1. May 18, 2015 @ 3:08 pm Emily @ Recipes to Nourish

    This looks absolutely delicious! My mom used to make a delicious Dutch Baby so whenever I see them I think of her. I’m going to have to make this soon.


  2. May 19, 2015 @ 1:12 pm Carrie

    Where do you get your vanilla bean paste?


  3. November 2, 2016 @ 4:58 pm Treat Your Tastebuds to Summer Fresh Peach Butter

    […] this vanilla dutch baby and using it as the syrup with homemade whipped […]


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