This Dutch baby pancake is the best breakfast treat. In my opinion, the best breakfast treats are delicious, nutritious AND super easy to make. An oven baked delight, taking only 5 minutes to mix up, can be just as delicious as slaving over the pancake griddle or waffle iron for an hour. The top is buttery and flaky. It is melt in your mouth light and a bit sweet with no added sugar.
This recipe was developed in the middle of summer, in high peach season. It is amazing with peaches, blueberries, cherries, bananas, or just about any fruit. The batter is just thick enough to hold the fruit on top in a lovely design.
Should you want a higher protein breakfast, you can do what I do and top these with cottage cheese to serve. The whey can also be doubled; this will work, but the end result will be slightly more dry, more like a stiff cornbread than a light fluffy pancake-y texture.
Gluten Free Dutch Baby Protein Pancake
1 ¼ cup almond flour
¾ cup tapioca flour
1 Tablespoon baking powder
¼ teaspoon salt
¼ cup coconut oil, melted
1 teaspoon vanilla
1 ¼ cup milk (dairy or nondairy)
Preheat the oven to 400 degrees F. Combine the dry ingredients and whisk together until well blended. Melt the coconut oil in a 10 or 11 inch round cast iron pan. Pour the melted oil from the cast iron pan, but then return the pan to the heat to preheat while you quickly mix the other ingredients. So add the melted oil, along with the milk, eggs, and vanilla into the wet ingredients and mix well. Turn the pan off, and pour the batter into the hot pan. Arrange fruit or berries on top if using.
Bake at 400 for 20 minutes. Batter should be just set (firm to the touch) and golden brown.
Enjoy with a generous dollop of butter, and a drizzle of maple syrup or sprinkle of brown sugar!