Dutch Baby Pancake with Cinnamon Whipped Coconut Cream (GF, DF, Paleo)

Paleo Dutch Baby Pancake with Cinnamon Coconut Whipped Cream recipe [gluten free, dairy free]

My cast iron skillet got a lot of love this week, what with my Loaded Hash Browns recipe and now this paleo Dutch Baby recipe I have been dying to share!

Now, I must give credit where credit is due because the recipe did not originate with me. In fact, I had never made nor tasted a Dutch Baby / German Pancake before I made this version, so I made a few modifications to a fantastic recipe I found at A Saucy Kitchen.

I took the base recipe and used almond milk instead of coconut milk because I had it on hand. Then, because I hadn’t made one before and I was a little worried it might not rise properly, I left off the fruit and garnished it with berries when I served it. My favorite addition was to whip up some rich Cinnamon Whipped Cream (recipe below) to top it with and then sprinkle it with fresh blueberries and serve with maple syrup for drizzling, if desired. It was incredible! And way easier than expected.

Another great thing I discovered about this Dutch Baby recipe is that it holds up very well if you refrigerate it. I’ve been eating it as a snack all week with coconut whipped cream.

Cinnamon Whipped Coconut Cream recipe TO PUT ON EVERYTHING [vegan]

Cinnamon Whipped Coconut Cream Recipe

Dutch Baby Pancake with Cinnamon Whipped Coconut Cream (GF, DF, Paleo)
 
For best results, use a metal bowl and beaters or whisk. Place in the freezer or refrigerator for 15 minutes before making this Cinnamon Whipped Coconut Cream. This holds up perfectly for nearly any recipe where you might use regular whipped cream.
Author:
Recipe type: Dessert
Cuisine: Gluten Free | Soy Free | Vegan | Vegetarian | Dairy Free
Serves: 6-8 servings
Ingredients
  • 1 can coconut cream* (I used Trader Joe's brand)
  • ½ tsp. pure vanilla extract
  • Maple syrup, to taste
  • Cinnamon, to taste
  • ¼ tsp. Cardamom (optional, but adds a nice floral touch)
Instructions
  1. Empty only the cream part from your coconut cream into your cold metal bowl. Any liquid (if there is any) should be saved for another use. Heck, throw it into a smoothie!
  2. Using the whisk attachment on a stand mixer (or beaters on a hand mixer), whisk the cream until it becomes fluffy and forms soft peaks.
  3. Add ½ tsp. vanilla extract and whisk it in for a few seconds.
  4. Add maple syrup, a teaspoon at a time, whisking in between, until it reaches your desired sweetness.
  5. Add cinnamon, a half teaspoon at a time, whisking in between, until it reaches your desired taste.
  6. PUT IT ON EVERYTHING. Especially dutch baby pancakes.
Notes
*You could also use a can of full-fat coconut milk, however, you'll need to plan ahead and refrigerate it for 24 hours. Also, it's very important to get high quality coconut milk. I repeat, do not skimp on this ingredient. After many disappointing mishaps with other brands, I only use Thai Kitchen coconut milk.
This will hold up if refrigerated, but it won't be as fluffy.

Dessert or breakfast? I’ll let you decide!

Thank you to A Saucy Kitchen for such a fabulous recipe. If you’d like to see the original recipe, you can find it here: Blackberry & Apple Paleo Dutch Baby Pancake.

Paleo Dutch Baby Pancake with Cinnamon Coconut Whipped Cream recipe [gluten free, dairy free]

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