Gluten-Free Dutch Baby Pancake

makes 4 servings (or 2 very large servings)

2 tablespoons unsalted butter

3 large eggs

1/2 cup organic skim milk

1/4 cup organic heavy cream

1/2 cup almond flour

1/4 teaspoon fine sea salt

1/2 teaspoon pure vanilla extract

1/4 cup granulated sugar

maple syrup, for serving

1. Preheat the oven to 425 degrees.

2. Add the butter to a medium cast-iron (or oven-safe) skillet and melt over medium-high heat. Once the butter has melted, turn off the heat.

3. Add the eggs, milk, cream, almond flour, salt, vanilla, and sugar to a blender. Blend at high speed for one minute (or until very foamy). Pour the batter into the prepped skillet and bake for 20 minutes, or until golden brown.

4. Slice into wedges and serve immediately with maple syrup. (The pancake will fall as it cools.)