Blackberry & Apple Paleo Dutch Baby – a fast and easy oven pancake made with fresh fruit for the perfect fuss free breakfast. |Grain free and dairy free
photos updated June 14th, 2107
Spiders. How do you feel about them?
If I wasn’t so creeped out by them I’d feel bad that they get such a bad wrap. I understand that they have their place in the world (or so I’m told) and I know they’re probably more freaked out by us than we are of them, but I wouldn’t be the least bit upset if I went through life never seeing another spider again.  I mean, c’mon. Eight legs are a bit excessive, don’t you think? I probably shouldn’t admit that Mike and I regularly call for my mother-in-law to capture any rogue spiders to release into the wild aka a healthy 20 feet from the house. But there ya go.
So this morning as I was preparing the blackberries that I had just picked from the garden, I nearly jumped out of my skin when I saw a giant, man-eating spider emerge from the bramble. I may or may not be embellishing on the man-eating part. I was half expecting it considering their were webs basically covering the bushes, but I’m not going to lie – it scared the sh** out of me. I suppose that is the price you pay for home grown, pesticide free food. Creepy crawlies considered, that’s a price I am willing to pay.
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Not only did the blackberries come from our garden, but so did the apple. Since the weather is starting to cool down a considerable amount effecting the blackberries and the apple tree is now in full bloom, the apple/blackberry combination was a no brainer. This blackberry & apple paleo dutch baby feels like the perfect early fall breakfast.
I like dutch baby’s because they’re typically not too sweet and not too heavy. Earlier this year as I was trying to figure out how to make a traditional English gluten free toad in the hole for Mike, I realised that toad in the holes are basically savoury versions of dutch baby’s plus sausage. Since making that recipe I played around a bit more until I was able to make a grain free version which I can’t believe I never actually posted.
I also really like how simple this recipe is – it’s great for those last minute I-don’t-know-what-to-cook meals that always comes out tasting and looking like a lot more effort went into it. A slice of this and a cup of coffee is the perfect way to enjoy a lazy morning with the family.
Sorry for talking about spiders so much in this post – can we still be friends?
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Blackberry & Apple Paleo Dutch Baby Pancake
Blackberry & Apple Paleo Dutch Baby – a fast and easy puffed oven pancake made with fresh fruit for the perfect fuss free breakfast.
Grain free and dairy free
Ingredients
- 4 eggs
- 3/4 cup (190 ml) coconut milk*
- 2 teaspoons vanilla extract
- 1 tablespoon coconut sugar
- 3/4 cup (72 grams) almond flour
- 2 tablespoons (15 grams) tapioca flour
- 1 teaspoon cinnamon
- 1/2 cup blackberries
- 1 apple washed and sliced
- 2 tablespoons coconut oil for greasing
Instructions
- Heat your oven to 450°F/230°C with your cast iron skillet (at least 9 inches in diameter) or baking dish inside. You want the skillet to be HOT when you pour the patter into it.
- While the oven is heating, mix your eggs, milk, vanilla, sugar, almond flour, tapioca flour, and cinnamon in a medium sized bowl. Whisk well - you can do this easily in the blender if you don't mind cleaning up one extra thing.
- Take the skillet out of the oven and add your oil to the skillet. It should be hot enough to melt the coconut oil quickly if it's solid. Swirl the oil around the skillet to coat the bottom and the sides, and then slowly pour the batter over the oil - careful not splash any hot oil on yourself.
- After your batter is in the skillet, scatter the apple slices and blackberries over the top and the bake in the oven for 15-20 minutes. If your oven has hot spots, remember to turn about half way through to cook evenly.
- Remove from the heat and allow it to cool for a few minutes before serving. Sprinkled with a bit of powdered sugar if you like, additional fruit, or tiny bit of honey and enjoy!
Notes
* you can substitute that for any milk
Dania says
Can i substitute the tapioca with baking powder?
Sarah Nevins says
Hi Dania!
I wouldn’t recommend swapping the tapioca for baking powder because they do/would do such different things in the particular recipe. The tapioca flour helps with the binding and the texture (makes it a bit more chewy) while baking powder in general helps get things to rise up in the oven. Two tablespoons baking powder would also produce a strong metallic flavor that wouldn’t go down easily.
What’s your goal for swapping out the tapioca flour for baking powder? I might be able to help you make a good substitute with a little more info!
If you just want to use something other than tapioca flour, you could use a different type of starch (cornstarch, potato flour or arrowroot for example). Since there’s not much needed in this recipe you should be able to swap it out without changing the amounts. You could also try making this without the tapioca flour altogether but I don’t think the texture would be quite as nice. The dutch baby would also probably be even thinner so you might want to add a bit more almond flour.
If you’re wanting a dutch baby that rises up more you could add baking powder to make it more puffy all over. I would recommend 2 teaspoons at most.
Hope that helps!
Dania says
Thank you! I have some allergy to tapioca and that was the reason for wanting to switch that out. Very helpful reply. Ill try the potato starch. Thank you again!
Sarah Nevins says
Oh good! I’m glad I could help! Hope you enjoyed it 🙂
Joelle says
This turned out amazing! I used pears and skipped the sugar on accident but the pears were plenty sweet. My kids very much approved. This is my new go to recipe for dutch babies. Thanks for sharing!!
Sarah Nevins says
Oh wonderful! Thank you so much Joelle – I’m so glad to hear you and your kids enjoyed it!
ava says
bonjour sarah
ce n’est pas gagner mais réaliser la recette.
merci.
ava says
bonjour sarah
j’aimerai réaliser cette recette mais en france je ne trouve pas de farine de tapioca ni de farine d’amande peut ont remplacer par quoi ?
merci.
Rachel H. says
At the beginning of the year I started doing a “pancake and cartoons” thing on Saturday mornings with my toddler. But my hubby recently went Paleo, and we are all trying to go gluten free. So I have been trying to figure out what to do to continue the tradition without wheat pancakes. And I think this might be it! Super easy-going way easier than pancakes. And delicious! I didn’t have tapioca flour so I subbed coconut flour and it worked fine. I think next time I will add a little salt as I think that would really tie it all together. And obviously this could be made with any fruit we have handy which is great. Although this time I did do the prescribed apple and blackberry, and that was a really lovely combo! 🙂
Sarah says
I like the sound of your Saturday mornings! So glad you guys liked it – and thanks for sharing about the coconut flour! That’s really helpful to know! Thanks Rachel!
Pam says
Hello,
My family is adjusting to my daughter’s newly discovered food sensitivities and while Paleo fits most of her dietary requirements, she also cannot have egg. Wondering if using chia or flax egg with some baking powder would be likely to work in this recipe, since this require so many eggs? Anyone have experience with it?
Sarah says
Hi Pam! You might be successful using an egg replacer like ener-g or the Bob’s Red Mill one (that one is paleo friendly so it might be a better option) but I wouldn’t recommend using flax or chia eggs here as I think it will end up making the dutch baby too chewy
Dorinda says
Hi Sarah!! Happy, Healthy and Prosperous New Year to you!! I made this for my husband and I this morning as a special first breakfast of the 2018 New Year 🙂 My husband enjoys eating dutch baby pancakes so I googled Paleo and found your recipe. It came out beautiful and delicious!! It was easy to prepare, as you said…I used my food processor and ground roasted, salted cashews in place of almond flour and used 1 tablespoon of honey in place of coconut sugar. I followed the rest of the recipe as is. I used fresh blueberries, raspberries and diced apple in the batter. I baked it in an 440 degree over (my oven runs a bit hot) in a cast iron pan. It was golden on the crust and top, the texture was great, and there was no coconut flavor…just delight in every bite!! My husband loved it and did not know how healthy it truly is. Thank you for a GREAT recipe and I will certainly make it again!
Sarah says
Hi Dorinda! That makes me so happy to hear – thank you so much for sharing! Your fruit dutch baby sounds amazing – I’m really glad you guys enjoyed it so much 🙂 Hope you have a wonderful New Year!
Boyan Minchev says
Hey this Blackberry & Apple Paleo is amazing, one big Bravo from me. This recipe is great I hope you continue the good work. I spot this delight in Pinterest and I just want to leave a comment and say – Thank you for the share.
Irene A, Family Photographers in Maryland says
This dutch baby recipe is delicious! I’ve made it several times already, and am about to make it again this morning!
Sarah says
That’s so great! So happy you like it! Thanks for coming back to leave a comment!
Nora says
I cannot tell you how HAPPY I am to find this recipe!!! I went gluten free a year ago, and I was just told that I am allergic to rice as well. Unbelievable! But with recipes like this, who cares?? I LOVE coconut and tapioca, and almond is good too, but I just don’t see many recipes with them. I am definitely going to try this this weekend. Mouth watering…! THANK YOU, THANK YOU!!!
Sarah says
A rice allergy on top of a gluten allergy would be such a pain! I’m glad you found this recipe & I hope you like it as much as we do!! 🙂