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
- 1 can coconut cream* (I used Trader Joe's brand)
- ½ tsp. pure vanilla extract
- Maple syrup or sweetener of choice, to taste
- Cinnamon, to taste
- ¼ tsp. Cardamom (optional, but adds a nice floral touch)
- 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!
- 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.
- Add ½ tsp. vanilla extract and whisk it in for a few seconds.
- Add maple syrup, a teaspoon at a time, whisking in between, until it reaches your desired sweetness.
- Add cinnamon, a half teaspoon at a time, whisking in between, until it reaches your desired taste.
- PUT IT ON EVERYTHING. Especially dutch baby pancakes.
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.