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Closeup of a freshly baked, rustic, homemade blueberry and lemon Dutch Baby puff pancake cooked in a cast iron skillet and dusted with icing sugar.
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Healthy Breakfast Ideas | German Dutch Pancake | Blueberry Lemon Dutch Baby

Enjoy a Healthy Breakfast Idea with a twist - the German Dutch Pancake - Blueberry Lemon Dutch Baby Recipe
Course Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4

Equipment

  • Cast Iron Skillet
  • Lakanto Monkfruit Sweetener Sugar Substitute
  • Lakanto Powdered Sugar Substitute

Ingredients

  • 3 Large Eggs
  • 1/2 Cup Whole Wheat Flour
  • 1/4 Cup All Purpose Flour
  • 2 Tbl Lakanto Monkfruit Sweetener
  • Zest of 1 Lemon
  • 4 Tbl Land O'Lakes Light Whipped Butter
  • 1/2 Cup Fresh or Frozen Blueberries

Instructions

  • Preheat oven to 425°. Place a medium cast-iron skillet in oven to preheat.
  • In a blender, blend eggs, flours, milk, sugar substitute, lemon zest until smooth and foamy, about 2 minutes. 
  • Place butter into the preheated skillet and return to oven until butter is melted, Next pour batter into center of skillet. Top with blueberries.
  • Bake until golden brown and puffed, 20 to 23 minutes. Let cool 5 minutes. 
  • Sprinkle with Lakanto Powdered Sugar Substitute before serving. Can serve with extra butter, pancake syrup, jam or whatever you like!
  • This makes 4 servings. On Weight Watchers, each serving is 4 WW Points. (This does not include extra butter, syrup etc.) Enjoy!