Dutch Baby with Apples & Almond Butter (The Netherlands)
This Recipe
Before moving to Europe, I always thought that pancakes only came with syrup. There is a pancake world beyond the one we know for breakfast in the U.S. You can go savoury, buttery or salty. Pancakes essentially become like pizza in Brazil - anything on top goes.
I sampled the best flavours while visiting The Netherlands. The Dutch may possibly have the the best pancake texture too - fluffy as we prefer in the U.S. but not too thick. This recipe is for a Dutch baby pancake, although you'll find that the size isn't so baby-like. I eat quickly and I eat a lot (famously devouring my recipes within seconds of snapping photos) but this one lasted two entire days - definitely a record!
Get creative with the toppings for this recipe. How about satay or a curry sauce? I've chosen almond butter and apples here because it's a nice little treat that travels well and is easy to make but there are no rules.
Makes 1 giant pancake that serves up to 2 people
INGREDIENTS - PANCAKE
- 1/2 cup or 64g of coconut flour
- 1 cup or 240mL coconut milk
- 3 eggs
- 1 tablespoon or 8g of arrowroot powder (this adds thickness)
- 1 teaspoon or 5mL vanilla extract (optional)
- dash of baking soda
- dash of salt
INGREDIENTS - TOPPINGS
- 1 apple
- 1 lemon (will just need a squeeze from it)
- almond butter
- coconut flakes
EQUIPMENT
- oven-safe skillet or baking tin (make sure it's not much bigger than 9 inches or the pancake will stretch too thin)
Steps
Begin by pre-heating your oven to 220C/425F and place a baking tin/oven-safe skillet inside to heat up with the oven. Once your oven is fully heated, remove the pan and grease it with coconut oil.
Next, blend all pancake ingredients in a blender/food processor until smooth. Pour this batter into the heated pan and pop back in the oven to bake for 15 - 20 minutes. Make sure to check after 12 minutes to ensure it's not burning. You'll know it's done when you get a golden color and softness in the middle of the pancake, but not a gooey center.
Top with a squeeze of lemon, almond butter, chopped apples and coconut flakes. You can also add strawberries and whatever your breakfast (or snack!) heart desires.
Back to Recipes
