In search for great paleo breakfast options, I came across the Dutch baby paleo pancake on Pinterest. It sure looked delicious. It also has an interesting origin and is aptly named. Funnily enough, I learnt, the recipe originated in Germany, not the Netherlands. And this pancake is definitely no baby though you could try making baby ones.
The first recipe I attempted used almond flour and I really didn’t like the flavor the almond flour gave the pancake. Almonds can give a real bitter flavor and I’m not a fan. So I searched for a number of different recipes, adjusted and adapted it to suit and I’m pleased to say that the rest of the family also love this recipe.
I love making it in my skillet pan, though I’m sure it can be adapted to suit a Dutch pot or baking tray of similar size.
Given that this recipe gets devoured, I have worked a larger mix to suit a large roasting tray. You can get the adjusted recipe here.
I actually use my thermomix for this recipe and it’s super easy. A blender or even hand beating the recipe will work also. I look forward to trying this on one of our outback adventures, maybe even over a fire.
Mega Paleo Dutch Baby Pancake
Ingredients
- 2 tbsp coconut oil
- 5 eggs
- 3 tbsp tapioca starch
- 2 tbsp coconut flour
- 1 scoop protein powder optional
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3/4 cup coconut or almond milk
- 1 apples sliced
- 1/3 cup blueberries
- handful of almond flakes
Instructions
- Pre heat oven to 220°C. Place oil in pan/dutch oven and pop into the oven.
- Add eggs to a processor and blend.
- Add tapioca starch, coconut flour, protein powder, vanilla extract, salt and coconut milk to the blender and mix well.
- Pour mixture carefully into very hot pan. Add sliced apples, blueberries and almond flakes on top of mixture.
- Cook for 15 - 20min. Carefully, remove from oven and allow to cool.
- Slice and serve with maple syrup.
