Are you familiar with theDutch Baby? The concept on this thing is so on point.
Let’s think about this. Who is a large-and-in-charge skillet flapjack wrong for? I couldn’t tell ya. Don’t even want to solve that quandary. I can say, this majorly large pancake situation is perfect under the following conditions:
- You’re serving guests slash family.
- You have taste buds and a stomach organ.
- You can lay some serious mouth on a batch of pancakes every day but are a firm believer that even the best things in life should be easy like Sunday morning.
- You can’t be bothered with repetitive pancake flipping because you have laundry to do and little rascals to to herd.
- You locked your keys in your car and needed to run 3 uphill miles home on a 6-lane busy street on a Saturday with a whisky hangover, then 3 miles back uphill (okay, you caught me…downhill the second time) to said vehicle with your spare key and all you could think about the whole time was old fashioned glazed doughnuts…
…if any or all of the above pertain, then this dutch baby thing is for you.
Big portion pancake. Big portion comfort food. Big skillet, low maintenance, best when eaten in volume.
Let’s talk recipe formula, folks.
This is basically the only Dutch baby recipe you’ll need in your life ever. The almond flour/tapioca flour combo keeps this breakfast gluten free, and yields a fluffy yet dense result, the way a good Dutch baby should be. It’s also dairy-free, refined sugar-free, and paleo-friendly.
For me, simply serving the pancake with fresh fruit and whipped cream is the key to a super satisfying morning wake up call. You can step it up a notch by stewing the fruit to make a compote, or serve with butter and pure maple syrup.
Keeping the pancake dairy-free, I used unsweetened almond milk.
How to Make Paleo Dutch Baby:
Preparing this pancake is laughably easy.
You simply blend all of the ingredients together in a blender, pour the batter in a cast iron skillet and bake it off.
No hovering over the stove, no botched pancake flips, just an easy skillet of fluffy pancake lovin’ for the whole family to share. Or for you to eat by your onesie…that’s cool, too.
And now…blend, bake, eat, repeat!
- 3 eggs
- 1 cup Suncoast Gold Macadamia Nut Milk
- ½ teaspoon pure vanilla extract
- 1 cup almond flour/meal
- 1/3 cup tapioca flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- Preheat the oven to 400 degrees F.
- Add all of the ingredients for the dutch baby pancake to a blender. Blend until smooth.
- Add enough melted coconut oil or olive oil to a 12-inch cast iron skillet to coat the surface, about 2 to 3 tablespoons. Pour the batter into the cast iron skillet and place on the center rack of the preheated oven. Bake 22 to 25 minutes, or until pancake is cooked through and is golden-brown on top.
- Allow pancake to cool 5 minutes before cutting large chunks and serving with fresh fruit and whipped cream, and/or pure maple syrup.
Nutrition InformationYield 4 Serving Size 1 Serving
Amount Per Serving Calories 234Total Fat 16gUnsaturated Fat 0gCarbohydrates 15gSugar 1gProtein 10g