Dessert: Pumpkin Spice Dutch Baby Pancake

Whip up a quick and easy crowd-friendly breakfast with this recipe for a Pumpkin Spice Dutch Baby Pancake topped with chopped pecans.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Spice Dutch Baby Pancake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 eggs, at room temperature
3/4 cup milk, at room temperature
3/4 cup all-purpose flour
2 teaspoons sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Pinch of salt
2 Tablespoons unsalted butter
1/3 cup chopped pecans
Confectioners sugar, for serving
Maple syrup, for serving

Instructions

Preheat the oven to 425 ºF.
Combine the eggs, milk, flour, sugar, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a blender. Purée until smooth.
Add the butter to the cast iron skillet then place it in the oven until the butter is melted, about 3 minutes. Remove the skillet from the oven then immediately pour the batter over the butter and return the skillet to the oven. Bake the pancake for 20 to 25 minutes until it's golden brown and puffed around the edges.
Remove the pancake from the oven and top it with the chopped pecans, a dusting of confectioners sugar and syrup.
Kelly's Notes: The pancake will deflate quickly once it's removed from the oven, so it's best to enjoy it immediately.

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