Lemon Blueberry Dutch Baby Pancake
This lemon blueberry dutch baby pancake is light, fluffy, easy to make, and boasts the bright spring flavors of lemon and blueberry for the perfect special breakfast! Made to be grain-free, dairy-free, and refined sugar free, this is such a wonderful breakfast option for when you want something a little special, without much effort!
Ingredients
- 4 eggs
- 110 grams coconut milk
- 2 tablespoon melted dairy free butter
- 55 grams almond flour
- 30 grams tapioca flour
- 30 grams coconut sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup fresh blueberries
Instructions
- Preheat your oven to 400°F. Make sure it’s fully heated before baking, this is key for achieving that beautiful puff in your pancake.
- Prepare the batter. Zest one lemon and add the zest to a blender. Add all remaining pancake ingredients except the blueberries, and blend until smooth and slightly frothy with a few bubbles.
- Heat an oven-safe skillet (I use a 10-inch cast iron) over medium heat. Add 2 tablespoons of butter and let it melt completely. Once the skillet is hot, quickly pour in the batter and evenly scatter the blueberries over the top.
- Carefully transfer the skillet to the oven and bake for 13-14 minutes, or until the pancake is puffed, golden, and cooked through.
- Remove from the oven and let cool slightly. Serve warm with maple syrup, whipped cream, and a dusting of powdered sugar. Enjoy!