Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
An amazing breakfast or brunch option that is gluten free, dairy free and packed with protein.
  • ½ cup brown rice flour
  • *1 scoop vegan protein powder (I used Garden of Life Vanilla protein)
  • ½ cup unsweetened almond milk
  • 2 large free run eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons rose water
  • ½ teaspoon sea salt
  • 1 teaspoon pure coconut oil
  • 1 cup organic fresh strawberries, diced
  • Raw honey, dark chocolate, or jam for serving
  1. Place flour, protein powder, milk, eggs, vanilla, rosewater and salt in a blender and blend for about 10-15 seconds. Let the batter rest for about half an hour in the blender.
  2. Meanwhile, preheat your oven to 425°F and place your oven safe skillet in the middle rack to warm up. Take half of your strawberries and chop them up. When the batter is ready and skillet is warm, remove the skillet from the oven and add coconut oil until it spreads and lightly sizzles. Place diced strawberries in the skillet and gently pour your batter until all the edges are covered.
  3. Bake the Dutch baby for 15-20 minutes until puffed and light brown. Top with remaining strawberries, dark chocolate and honey or topping of choice. Serve hot.
If you don't have any protein powder or don't want to use any, you can simply omit it.
Nutrition Information
Serving size: 2 servings Calories: 118 Fat: 2.5g Carbohydrates: 11g Sugar: 1.8g Protein: 14g
Recipe by My Digital Kitchen at