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This paleo dutch baby takes less than half an hour start to finish, making it the perfect treat for weekday mornings. Whip one up for your valentine this week!
Ready to switch things up? Try my new chocolate paleo dutch baby recipe!
A couple of weeks ago I shared a picture of a cranberry dutch baby on Instagram, and people got really excited. Several people messaged me asking for the recipe early because they couldn’t wait until I posted it on here to make it. I can understand the excitement–these paleo dutch babies are pretty fabulous, especially because they’re simple to make in less than half an hour.
I have to be at work at 7:45 on Wednesday mornings, and I often roll out of bed at 6:15 and whip one of these up. Just because it’s early on a weekday doesn’t mean we don’t have time to make a hearty and indulgent breakfast!
This paleo dutch baby is a streamlined, small-batch version of the German Apple Pancake from my cookbook, Paleo Planet. I find myself making this weekday morning variation much more often than the original–so often, in fact, that I have the ingredients and quantities memorized. If you have a two-tablespoon measure (otherwise known as a standard coffee scoop!), the process is especially easy.
We start with a pat of butter in a cast iron skillet, which goes straight into the oven to warm up. If you’re making the cranberry version, you’ll add the cranberries and a little sugar to the pan as soon as the butter is melted. If you’re making the plain version, just let the buttered skillet hang out in the oven until the batter is ready.
A cereal bowl is big enough for mixing up this small amount of batter. If you’re using your two-tablespoon measure, here’s what you’ll need: three scoops of the milk of your choice, two scoops of almond flour, one scoop of tapioca flour, and half a scoop of sugar (of course, you’ll find precise measurements in the recipe card below). Three-two-one-1/2…easy, right? Add a pinch of salt, two eggs, and a scant capful each of vanilla and lemon extract.
The lemon extract is optional and I know many of you don’t have it stocked in your kitchen. However, I highly recommend getting some–it rounds out the flavors of this paleo dutch baby perfectly. Imagine the flavor and fragrance of a lemon without any of the sour taste; that’s what you get from lemon extract!
I use it all the time for baking and even for cocktails. It’s my secret weapon for making my mocha ricotta pie, blueberry buttermilk ice cream, and grain-free carrot cake extra delicious. Rodelle is my go-to for both lemon and vanilla extracts. The pure flavors of their extracts make me feel like I’m dipping into little bottles of magic.
Back to the paleo dutch baby: once you have the batter ready, you carefully pour it into the hot skillet. Adding the batter to a hot, hot pan is crucial to getting the kind of puffy edges we’re looking for here. If you’re making the cranberry version, the batter will move the cranberries around as it floods the skillet. I usually just spread them out quickly with a spatula before putting the skillet back in the oven.
As for which version I prefer, I’d be really hard pressed to choose. Ben prefers the plain version, but I enjoy the hit of brightness that cranberries provide, and like feeling virtuous about the added antioxidants. There are also infinite other variations: use fresh peaches or strawberries instead of the cranberries, top a plain baby with fresh fruit, go with the original apple…the possibilities are endless.
Hope you find the time to share this paleo dutch baby with someone you love this Valentine’s Day!
If you’re interested in the new chocolate version of this paleo dutch baby, check it out right here.
For the cranberries:
- 1 tablespoon ghee*
- 1/2 cup fresh or frozen cranberries
- 1 tablespoon coconut sugar
- Sprinkling of cardamom to taste (optional)
For the dutch baby:
- 1/4 cup almond flour
- 2 tablespoons tapioca flour
- 1 tablespoon coconut sugar
- Pinch of sea salt
- 2 large eggs
- 1/4 cup plus 2 tablespoons milk of choice (dairy, almond, etc.)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- Maple syrup and ghee or butter
- Preheat the oven to 400°F. Place the butter in an 8-inch ovenproof skillet (or two 4-inch skillets) and put the skillet in the oven to melt the butter. If you’re making the cranberry version, sprinkle the cranberries, sugar, and cardamom on top of the melted butter and return the skillet to the oven. The cranberries will begin to cook while you prepare the batter. If you’re making a plain dutch baby, just add the butter only and let the pan stay in the oven until you’re ready to pour the batter in.
- In a medium bowl, thoroughly whisk all the dutch baby ingredients together until smooth. Carefully remove the skillet from the oven and slowly pour the batter in. If you’re using cranberries, you may want to quickly rearrange them with a spatula so they’re evenly distributed. Put the pan back in the oven and bake for 12-15 minutes, until the dutch baby is puffed and browned around the edges. Slice into wedges and serve hot, topped with butter or ghee and maple syrup if desired.
*You can also use butter instead of ghee.
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Nutrition Information:Yield: 2 servings Serving Size: 1 serving
Amount Per Serving: Calories: 627Total Fat: 50gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 204mgSodium: 443mgCarbohydrates: 30gFiber: 10gSugar: 8gProtein: 22g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
Thank you to Rodelle for providing products for use in this post!
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