Apple Dutch Baby Pancake (Grain-Free/Dairy-Free)
A fall forward breakfast delight to kick of the fall season! This apple dutch baby pancake features a grain-free, tender, popover-like pancake and a warm cinnamon rich apple filling.
Ingredients
Dutch Baby Pancake
- 4 eggs
- 110 grams coconut milk
- 55 grams almond flour
- 30 grams tapioca flour
- 1 teaspoon vanilla extract
- 30 grams brown sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 2 tablespoon melted dairy free butter
Apple Filling
- 180 grams sliced apples
- 2 tablespoon dairy free butter
- 60 grams brown sugar
- 1 tsp ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 squeeze lemon juice
- 1 tablespoon tapioca flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400. The first step is to make the apple filling. Thinly slice up your apples and add them to a bowl. Add in the remaining ingredients, reserving the tapioca flour. Mix well.
- On the stovetop, get a skillet warm. Add in the seasoned apples and heat over medium heat. Cook the apples, stirring regularly until the apples have become tender and soft. There will be a good amount of juice during this process, which will thicken once the tapioca flour is added.
- Sift in the tapioca flour and mix until the apples and their liquid has thickened and become syrupy. Set the mixture aside.
- Add all pancake ingredients to a blender and blend well.
- Get an oven safe skillet hot. Add in 2 tablespoon of butter until it has melted. Immediately pour in the pancake batter and place in the hot oven. Bake for 13-14 minutes, until the pancake has cooked through, has puffed up, and is golden brown.
- Remove from the oven, add the cooked apple filling to the top. Serve warm with maple syrup and a dusting of powdered sugar. Enjoy!