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Shared By Emily Brossard

Almond Dutch Pancake

Ingredients

  • 1 tsp butter or coconut oil
  • 3 eggs
  • 2 tbsp yogurt or coconut milk
  • 2 tbsp almond flour
  • 2 tbsp coconut
  • 1 tsp honey
  • a dash of cinnamon
  • 1/4 tsp vanilla or almond extract
  • a tiny pinch of salt
  • small oven proof skillet

Directions

Preheat oven to 400.

In a small oven-proof skillet over low heat, melt the butter or coconut oil.

Combine the eggs + all of the rest of the ingredients in a bowl, + whisk together until combined.

When your butter/oil is bubbling a bit in the pan, pour in the batter.

Cook over medium heat for 1-2 minutes, to cook the bottom portion of the breakfast cake.

Transfer the skillet to the oven, + bake until the top is golden + puffed up. Don't expect it to puff as dramatically as a traditional Dutch Baby, because the almond flour + high volume eggs will make it more dense. The main thing to look for is the golden top.

Release the Dutch baby onto a plate (using a spatula) + serve with butter + jam or apple sauce.

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