This Apple Dutch Baby is a gluten free recipe with a layer of apples baked right in the almond flour batter. The puffed pancake is topped with more fresh apple slices, cinnamon powdered sugar, and a drizzle of maple syrup.
❤️ Why you'll love it
Low Carb, Paleo Recipe: made with fresh apples, almond flour, and sugar free sweetener, this apple recipe has only 7 net carbs per serving.
Breakfast or dessert: this apple puff pancake is a delicious addition to your breakfast or dessert room table.
Fresh apples: this recipe makes great use of fresh apples
Apple Dutch Baby Ingredients
Honeycrisp Apple: this is a crisp, sweet apple that will hold up well when baking.
Ghee: use grass fed ghee if at all possible.
Ground cinnamon: to enhance flavor.
Large eggs: part of the magic of the puff pancake.
Vanilla extract: to enhance flavor
Sugar-free maple syrup: Lankato is my favorite brand.
Almond milk:
Coconut flour: aids in thickening of the batter
Almond flour: replaces flour making this a gluten free paleo recipe.
Powdered Monkfruit Sweetener: sweetens the dutch baby
🔪 Instructions
- Preheat oven to 350 degrees F.
- Heat a cast-iron skillet over medium-high heat. Melt butter or ghee in a skillet and add apple slices. Sprinkle with ½ teaspoon ground cinnamon. Simmer apples for 2 minutes until they begin to soften.
- While apples are simmering, whisk together eggs, vanilla extract, almond milk, and maple syrup until combined. Add almond flour and coconut flour and whisk until completely blended.
- Pour pancake batter into hot cast iron skillet, covering the layer of apples. Place skillet in the hot oven and bake 20-25 minutes, until pancake is puffy and no longer wet on top.
- If desired, mix together powdered monkfruit, remaining ½ teaspoon ground cinnamon and sprinkle over apple dutch baby. Top with thinly sliced fresh apple slices.
🥄 Equipment
Cast iron skillet: use a 12-inch seasoned cast iron skillet
Hand whisk
Medium bowl
🥫Storage
Refrigerate: to store apple dutch baby, place in an airtight container in the fridge up to 4 days.
Reheat: to reheat, place in 300 degree oven wrapped in foil until warm thru.
💭 Tips
- Be sure to not open the oven door until the puff pancake is done baking. Opening and closing the oven door to check will result in heat escaping.
📖 Variations
- Substitute sliced pears for the apples.
- For keto, substitute a sugar free maple syrup for the pure syrup.
- Substitute apple pie spice in place of the cinnamon.
📚 Related Recipes
Chunky Monkey Noatmeal is a paleo friendly filling breakfast
Bake up a plate of Paleo Pumpkin Muffins or Fresh Raspberry Muffins for brunch or snacking.
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📖 Recipe
Apple Dutch Baby
Equipment
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Ingredients
- 1 honeycrisp apple thinly sliced
- 1 tablespoon ghee
- 1 teaspoon ground cinnamon divided
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 tablespoon sugar-free maple syrup
- ¾ cup almond milk
- 2 tablespoon coconut flour
- ¾ cup almond flour
- 1½ tablespoon powdered monkfruit sweetener
Instructions
- Preheat oven to 350 degrees F.
- Heat a cast-iron skillet over medium-high heat. Melt butter or ghee in a skillet and add apple slices. Sprinkle with ½ teaspoon ground cinnamon. Simmer apples for 2 minutes until they begin to soften.
- While apples are simmering, whisk together eggs, vanilla extract, almond milk, and maple syrup until combined. Add almond flour and coconut flour and whisk until completely blended.
- Pour pancake batter into hot cast iron skillet, covering the layer of apples. Place skillet in the hot oven and bake 20-25 minutes, until pancake is puffy and no longer wet on top.
- If desired, mix together powdered monkfruit, remaining ½ teaspoon ground cinnamon and sprinkle over apple dutch baby. Top with thinly sliced fresh apple slices.
James says
What temperature for the oven?
Shelby Law Ruttan says
Oven temp is 350 Degrees. Thanks!