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Grain Free Dutch Pancake? Yes, I think I will!

Ahhhh the Dutch pancake, also known as the Dutch Baby, the German Pancake or a Dutch puff, or simply…a giant popover! This however, is a Grain Free Dutch Pancake! Normally I would cover this lovely puff in a dusting of powdered sugar (or more like an avalanche of powdered sugar) and some lovely mixed berries or sweet cooked apples. But today I am enjoying it with the savory twist of prosciutto, thinly sliced Granny Smith apples, toasted walnuts, a sprinkling of chives and of course….lots of drizzled Tinstar Foods Brown Butter (the only brown butter that is certified lactose and casein free! “And there was great rejoicing!”).

There are two reasons for this. One: I quite simply love savory Dutch Dutch Pancakes (which since I AM German, I really should call them German pancakes, but for some unknown reason I keep calling them the former). Two: I’m 1 week into a 21Day Sugar Detox (find out about that here) and this just so happens to be a 21DSD friendly food. Ok, well let me clarify. It’s not like a five times a day friendly food, but more like you’re allowed up to two tablespoons a day of arrowroot, tapioca or cassava flour a day and this 8 inch “puff baby” has only 1 1/2 tablespoons of arrowroot flour in the whole thing. That’s right…it’s a personal size Grain Free Dutch Pancake! You can eat the whole thing. 21 Day Detox or not, it’s all yours.

This recipe is a modification of my popover recipe in my book My Paleo Patisserie (view a sample here), which came out last spring. If you wanted, you could ditch the savory ingredients and make it the more traditional, sweet Dutch Baby.

Grain Free Dutch Pancake w/ Prosciutto & Apples

This 8 inch, delicious dutch baby pancake is the perfect breakfast, lunch or dinner. I personally love it for breakfast and think it would make a fantastic and impressive Valentine’s breakfast in bed treat (hint, hint Ben.) Remember, the whole pancake is compliant with the 21 Day Sugar Detox plan, as it now allows up to 2 tablespoons of arrowroot, tapioca or cassava flour a day.

Ingredients:

2 large eggs, room temp
1/4 cup light coconut milk *(see subs)
1 1/2 tablespoons arrowroot flour (or tapioca flour)**
1 tablespoon coconut flour (my Favorite brand)
Pinch of salt
1 tablespoon ghee/butter or other fat of choice
1/4 cup diced prosciutto
1/2 medium sized Granny Smith apple, thinly sliced
Small handful of toasted walnuts (Optional: Skip to make nut free)

*Alternatively, use 2 tablespoons full fat coconut milk plus 2 tablespoons water. You can also replace the coconut milk with almond or other alternative milk.
** do not use cassava flour as a sub for the arrowroot/tapioca – it just doesn’t work in this particular recipe.

Method:

1. Place the oven rack in the middle of the oven and preheat the oven to 425 degrees F

2. While the oven preheats, cook the prosciutto in a pan over medium heat till browned and just crispy. Remove from the pan and set aside. Turn the heat up to medium-high and lay the apple slices in the hot pan. Cook until the bottoms are just seared and browned, then flip over and cook on the other sided to browned as well. Remove the apples before they become too soggy and set aside with the prosciutto. (If not already toasted, you can toast the walnuts on a baking sheet in the oven)

3. Add 1 tablespoon of ghee to a 6 inch cast iron skillet or oven safe dish, then place in the oven for about 5 minutes, or until the fat is very hot.

4. While the pan is heating up, in a small bowl, whisk together the eggs, coconut milk, flours and salt. Beat until fully combined and frothy.

5. Carefully remove the hot pan from the oven and pour the batter into the pan. Quickly return the pan to the oven and bake for about 20 minutes.

Tip: I usually check how it’s doing after about 15 minutes. It’s important to not open the oven before 12-15 minutes or the pancake will deflate.  You want the pancake to be puffed and golden. The longer you bake it, the less it will deflate once removed from the heat, but the more dry it will get. Make it a few times and find a texture that you enjoy the best.

6. When the pancake is cooked to your liking, remove from the oven (take care not to place it down to hard or it will deflate faster), sprinkle the toppings evenly inside the pancake and top with more ghee if you like! Eat the whole thing and enjoy!

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