Dutch Baby with Apples & Almond Butter (The Netherlands)

Dutch Baby with Apples & Almond Butter (The Netherlands)

Every Friday I post a sweet or savoury, healthy recipe to welcome in the weekend!


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 


  • 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 


  • 1 apple
  • 1 lemon (will just need a squeeze from it) 
  • almond butter 
  • coconut flakes 


  • oven-safe skillet or baking tin (make sure it's not much bigger than 9 inches or the pancake will stretch too thin) 



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 




Would love to hear your comments! (Emails will not be published or used.)