In the past month or so, my wife Lindsay and I have been doing our best to eat as healthy as possible. It’s not that we don’t enjoy a delicious cheeseburger or loaded fries, but to be honest I’m a chef and I make a ton of food that isn’t super awesome for you and we we’re beginning to feel the effects of it. We’ve been doing great lately as we’ve consciously made good decisions when it comes to eating without suffering in the flavor category.
There is no doubt a sweet tooth has run rampant through this house and we all love pancakes, however instead of all the butter, sugar, wheat and bad fats I decided to make a Paleo Dutch Baby with Fresh Berries and Whipped Coconut Cream. Paleo is a protein heavy diet without the use of dairy or wheat, with a few other restrictions sprinkled in.
Doing a diet like this requires some thought as well as motivation. It’s especially hard when it comes to baked goods because wheat is a no-no, however with the invention of things like almond meals, tapioca and coconut flours, it has gotten much better. In addition, coconut milk and almond milk have made things much easier when substituting milk, which is so hard to replace.
Making a Paleo Dutch Baby is actually really easy and comes together in about 45 minutes. It first requires the making of the batter, which is only 6 ingredients — or 7. Before you whisk up the batter and chill it in the refrigerator be sure to add your cast iron skillet to the oven and preheat it to 375¬∞.
While the batter is chilling this is perfect time to make the whipped coconut milk. There are two ways to do this. Either buy the frozen coconut whipped cream or make it yourself, totally up to you! To make it at home be sure to add a full fat can of coconut milk to your refrigerator for at least 8 hours. Simply remove the coconut fat solids from the top of the can and discard the liquid at the top. You can use a hand blender or a standing mixer and whip it for 4 to 6 minutes with a bit of sugar until it is light and fluffy. Be sure to chill it before serving it.
Now that you are ready to start cooking, add some coconut oil to the hot cast iron skillet and pour the batter into the skillet and bake for 25-30 minutes. The batter should creep up the sides of the pan and stand pretty level in the center, as well as being golden or lightly browned, just make sure it’s not runny.
Finish the Dutch Baby off by serving it up with some fresh berries, whipped coconut cream, and powdered sugar (hack: use a tea strainer for powdered sugar too!) and feast.
1 cup of almond meal
2 tablespoons of coconut flour
1 cup of coconut milk + 2 tablespoons
1 tablespoons of coconut sugar + 1 teaspoon
1 teaspoon of vanilla
4 tablespoons of coconut oil
1 15-ounce can of chilled coconut milk
2 cups of assorted fresh berries and cherries
Powdered sugar and lemon wheels for garnish
Preheat the oven to 375°.
Place a 8” or 9” cast iron skillet in the oven.
Combine the eggs, almond meal, coconut flour, coconut milk, 1 tablespoon of coconut sugar and vanilla in a standing mixer with the whisk attachment and whisk on high for 5 minutes until combined, and light and fluffy. Cool in the refrigerator for 5 minutes.
Remove the cast iron skillet from the oven and add in the coconut oil. Once it has melted pour in the cooled Dutch Baby batter and bake in the oven for 25 to 30 minutes or until golden brown and cooked throughout.
Scrape the coconut milk fats from the top of the chilled can of coconut milk and whisk with a hand blender or in a standing mixer with the whisk attachment on high speed with 1 teaspoon of coconut sugar for 4 to 6 minutes or until light and fluffy. Chill before serving.
Once the dutch baby is finished, top off with assorted fresh berries, whipped coconut cream, powdered sugar and lemon wheels.