This recipe is adapted from the Dutch Baby by Jenny Castaneda in her book One Pot Paleo A Dutch baby puffs up so nicely in the oven and then quickly deflates once it's removed from the heat, that's normal so don't get sad. This leaves a delicious crust on the outside enveloping a nice, dough-y centre. I personally like to squeeze a wedge of lemon over the pancake before generously sprinkling icing sugar all over it. Serve it with maple syrup, butter and fresh fruit.
Ingredients
3 large eggs, at room temperature
¾ cup coconut milk (from a can)
½ tsp vanilla extract
3 tbsp of coconut flour
½ cup arrowroot starch
¼ tsp of cinnamon
½ tsp baking powder
⅛ tsp salt
3 tbsp unsalted butter or ghee or coconut oil to make it dairy-free
1 lemon, cut into wedges
icing sugar, to finish
Instructions
Preheat the oven to 425 F.
Place a 8-9" cast iron pan in the oven to preheat.
Into a large bowl, crack the eggs and whisk them for 30 secs (I used the whisk attachment on my immersion blender but you could totally do it by hand).
Add the coconut milk and vanilla extract and whisk again to combine.
Add the coconut flour, arrowroot, cinnamon, baking powder and salt. Whisk thoroughly until you have a smooth batter.
Set the bowl aside and let the batter rest for 6 minutes.
Meanwhile, remove the pan from the oven and add the butter, ghee or coconut oil. Return the pan to the oven and allow the fat to melt. If using butter, let it turn nice and golden and bubbly.
Once the fat is melted, remove the pan from the oven and pour the batter in the centre of the pan.
Place it in the oven and bake for 20-30 mins. Check on it at 20 mins. It will be done when it is nice and golden brown and puffed up.
Cut into wedges and serve with lemon wedges, icing sugar and fresh fruit.
Recipe by Marilene Caetano at https://www.marilenecaetano.com/dutch-baby-a-baby-story/