Nourish

Almond Flour Dutch Baby

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Homemade coconut flour crepes used to be our brunch of choice on the weekends that I didn’t work. It was definitely a labor of love trying to get the exact consistency for the batter, pouring the precise amount into a crepe pan that was just the right temperature, and then finally flipping them delicately. We would load them up with fresh strawberries, peaches, and a slather of peanut butter or chocolate hazelnut spread.

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Week old Mother’s Day flower in my new favorite creamer turned vase.

Once Everett was born and we discovered that he had an intolerance to eggs and dairy, crepes went by the wayside, along with every other hearty breakfast food. For a while, I made vegan almond flour pancakes but I could never get the right consistency and they would never stay together well enough to be flipped and instead, crumble into pieces. I had been substituting eggs with chia or flax “eggs”, which are a great alternative if you are a vegan or have an allergy to eggs, but I was ready to move on and add a different type of protein to Everett’s diet and back into mine. So a few weeks ago, I introduced eggs to Everett by way of homemade carrot zucchini muffins to see how he would tolerate them. Thankfully, he didn’t have any adverse reactions and loved the muffins. I felt like George Costanza in Seinfeld yelling, “I’m back, baby! I’m back!”.

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When trying to decide what to make for brunch last weekend, I remembered Ryan telling me about a Dutch baby. Not a real baby but rather a pancake – something that he had eaten years ago at one of those greasy chain restaurants where your waitress’s name is Sherrie and she serves you endless cups of bitter coffee. While refusing to let him eat there ever again, I decided to make a Dutch baby at home sans butter, sugar, and wheat flour. I wanted to make something healthy that Everett could also eat and that didn’t leave us feeling like crawling back into bed for the rest of the day, overcome by a food coma. After a bit of searching. I found a few recipes and made some tweaks to fit our liking.

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After feeding Everett two pieces topped with peaches and eating one myself, I looked into the almost-bare skillet as Ryan was serving himself the last slice. Needless to say, it was that good and left me scraping the bottom of the skillet to give more to Everett who was screaming and signing “more”.

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A full belly!

Almond flour is high in fiber, protein, monounsaturated fat (the healthy kind), vitamin E, and magnesium. Coconut flour is also high in fiber and protein. As an added benefit, almond and coconut flours are naturally gluten free.

Almond Flour Dutch Baby

  • 3 tablespoons almond flour
  • 3 tablespoons coconut flour
  • 3 tablespoons coconut oil
  • 2 eggs, beaten
  • 1 tablespoon maple syrup
  • ½ cup almond milk
  • 1 teaspoon cinnamon
  • ⅛ teaspoon sea salt
  • 1 can coconut milk, chilled
  • 2 peaches
  • 5 drops lemon essential oil or lemon zest

Preheat oven to 400 degrees.

Whisk together eggs, maple syrup, and milk. Add almond flour, coconut flour, cinnamon, and sea salt. Mix all ingredients together until combined.

Add coconut oil to a cast iron skillet and place in oven. Allow oil to melt completely. Remove skillet from oven and pour in batter. Place skillet back into the oven. Cook for 20 minutes or until edges brown and lift from sides of skillet.

While the pancake is cooking, make whipped cream. Skim off the coconut fat from the top portion of the can, leaving the liquid behind. Place in a small bowl and either whisk or use an immersion blender to whip into a cream. Cut peaches or other fruit of choice, add to a bowl, and mix with lemon essential oil. The lemon really adds to the flavor of the dish so be generous.

Once the pancake is done, top with whipped cream and peaches. Enjoy!

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