Mini Rosemary Dutch Babies With Lemon Curd are the yummiest little pancakes! Using a muffin pan, this recipe yields 12 individual pancakes with collapsed centers that are filled with a healthy lemon curd. Start your morning off with a breakfast that tastes like sunshine!
Preheat oven to 400°. Place empty muffin pan in the oven, also.
In a medium bowl, whisk eggs until light and fluffy. Add melted coconut oil, honey, room temperature milk, vanilla and salt. Mix to incorporate.
Add flour and rosemary and mix to combine. Do not over mix.
Remove the muffin pan from the oven and coat each side with coconut oil. Fill each section half way with batter. Place back in the oven for 20 minutes.
After 20 minutes, the dutch babies should be golden on top. remove from oven, and let rest for 5 minutes. The center will cave in a little.
Top with lemon curd, butter, or maple syrup. Mangia!