We’re having guests soon and I wanted to give them something impressive for breakfast. They are not LCHF and in fact are quite derisory about it, saying it can’t taste as good without carbs and our diet must be boring.
This really fits the bill. The original recipe contained flour and sugar which I have subbed out. There is a small amount of arrowroot but I think 1 tbsp is negligible.
Blackberry and Raspberry Paleo Dutch Baby is an easy puffed oven pancake made with fresh fruit for the perfect fuss free breakfast
Blackberry Paleo Dutch Baby Pancake
3/4 cup (190 ml) coconut milk/almond milk
2 teaspoons vanilla extract
5-10 drops stevia
3/4 cup (72 grams) almond flour
1/2 tsp lemon zest
1 tbsp arrowroot
1 teaspoon cinnamon, optional
1/2 cup (110-120g) blackberries
1/2 cup (110-120g) raspberries
2 tablespoons coconut oil for greasing
Heat your oven to 450°F/230°C with your cast iron skillet (9 inch) or baking dish inside. You want the skillet to be HOT when you pour the batter into it.
While the oven is heating, mix your eggs, milk, vanilla, stevia, almond flour, lemon zest and arrowroot, in a medium sized bowl and whisk until your batter is fully combined.
Take the skillet out of the oven and add your oil to the skillet. It should be hot enough to melt the coconut oil quickly if it’s solid. Swirl the oil around the skillet to coat the bottom and the sides, and then slowly pour the batter over the oil – careful not splash any hot oil on yourself.
After your batter is in the skillet, scatter the blackberries over the top and the bake in the oven for 15-20 minutes.
Remove from the heat and allow it to cool for a few minutes before serving. Sprinkled with additional fruit if you wish and serve