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

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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.