Apple Dutch Baby

Gluten Free & Dairy Free Apple Dutch Baby

For The Batter:

3 Large Eggs

3/4 Cup of Full Fat Coconut Milk

3/4 Cup of Mama’s All Purpose Almond Flour Blend

1/4 teaspoon of Xanthan Gum

1/4 teaspoon of Sea Salt

1/2 teaspoon of Ceylon Cinnamon

1/4 teaspoon of Nutmeg

For The Apples:

4 Tablespoons of Dairy Free Butter (set aside 2 Tablespoons)

1 Large Honey Crisp Apple, cored and thinly sliced

1 1/2 teaspoons of Ceylon Cinnamon

2 Tablespoons of Coconut Sugar

*Preheat oven to 425 degrees.

Whisk eggs, milk, flour, xanthan, salt, cinnamon, and nutmeg until smooth.

Melt 2 Tablespoons of the dairy free butter on medium heat in an oven proof skillet (about 9.5-10 inches). Add the apple, coconut sugar, and cinnamon, tossing often until apples are coated and softened, about 7-10 minutes. Transfer to a bowl and set aside.

Rinse the skillet well and wipe dry. Place in the oven and heat the skillet for 10 minutes.

Remove (carefully!) from oven and melt the remaining 2 Tablespoons of dairy free butter swirling around to coat all the edges and up the sides of the pan. Add the apples and any coconut sugar sauce to the middle of the pan and pour the batter over.

Bake until pancake is puffed and golden brown around the edges and the center is set, but still jiggles a bit like custard. About 12-15 minutes.

Sprinkle with powdered sugar, cinnamon, and nutmeg, and serve with a drizzle of maple syrup.