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 

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. 

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