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Blackberry & Apple Paleo Dutch Baby

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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

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

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.

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

 

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.

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

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?

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

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Yield: 8 slices

Blackberry & Apple Paleo Dutch Baby Pancake

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

 

Nutrition Information:

Yield:

8

Serving Size:

slice
Amount Per Serving:Calories: 193 Saturated Fat: 8g Cholesterol: 81mg Sodium: 37mg Carbohydrates: 10g Fiber: 2g Sugar: 4g Protein: 5g
© Sarah Nevins | A Saucy Kitchen
Cuisine: Gluten Free / Category: Breakfasts

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Reader Interactions

Comments

  2. 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.

    Reply

  3. 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! 🙂

    Reply

    • 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!

      Reply

  4. 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?

    Reply

    • 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

      Reply

  5. 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!

    Reply

    • 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!

      Reply

  6. 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.

    Reply

  8. 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!!!

    Reply

    • 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!! 🙂

      Reply

  9. I admit, I was skeptical. But I did try this with reg. Flour, used sour cream,&yogurt. Used blueberry. My kids loved it. Filled them up. I will be doing this again.
    Thanks for sharing.
    Janis

    Reply

  11. What’s a good substitute for the almond flour for those who are nut-free and grain free? I have tigernut and cassava flour, would either of those work 1 for 1?

    Reply

    • I’ve got very little experience with wither flour to be honest, but my best guess would be tigernut. Most of the time when I come across recipes with tigernut it seems as if it is just replacing what would have previously been almond flour. I hope that helps!

      Reply

  12. Do you know how I could make this in 9×13 casserole size instead? I have a group of 20 people I need to feed and want to do four casserole pans instead of a ton of cast iron skillets.

    Reply

  13. Thank you so much for this delicious, easy recipe! I just made it and used pears instead (and omitted the cinnamon and added a 1/4 tsp of baking powder) and it turned out amazing! The gluten free dutch baby recipe I normally use calls for room temperature eggs, which isn’t great when you just have a bit of time, so I was really glad to find your recipe that doesn’t call for room temperature eggs. Turned out wonderfully! I can’t wait to try out all sorts of fruit options!

    Reply

  15. Just made this for breakfast subbing coconut sugar with a stevia/erythritol blend to make it sugar free, and added 1/2tsp baking powder for a little poof! I left out apples and added more blackberries, as we live in PNW Washington and it is the staple berry every fall:)
    Wonderful! Thanks so much for sharing!!

    Reply

  16. I had some apples from my neighbor’s tree and a bunch of blackberries that needed eating. I made your recipe for brunch today. My family devoured it!! Even those who are skeptics of gluten free cooking. I wish I could post a picture. I don’t have an iron skillet so I used a round stainless steel pan. I blended ingredients in blender. I used Olive Oil instead of Coconut Oil and organic sugar instead of coconut sugar since my husband doesn’t like coconut. He didn’t notice the coconut milk. I cooked up some sausage patties to go with it. I will definitely make another batch of this for breakfast, school lunches or dinner. Thank you very much Sarah!! Bravo!

    Reply

  17. I saw this requires coconut sugar, almond flour, and tapioca flour. Can this be substituted with just regular sugar and flour, or would I ruin the recipe this way? I’ve just got some apples and blackberries that are going to go bad and this sounds like a perfect way to use up all my ingredients!

    Reply

    • Hi Lauren! You can definitely use coconut sugar in place of regular sugar, but as far the flour goes I’m not sure. If I were doing it, I would use 1 cup all purpose flour in place of the almond and tapioca and then do everything else the same. If you want to play it safe thought I might just recommend going with a dutch baby recipe like this one that doesn’t use any expensive flours http://allrecipes.com/recipe/23898/dutch-babies-ii/ You could always add your apple and blackberries to that one too and I’m sure it would still come out great!

      Reply

  18. My bestie and I made this for Galentine’s Day brunch this weekend, and we both LOVED it! Thank you for the recipe, I feel like this one will be made over and over again in my house!

    Reply

  19. This looks so pretty – and tasty! Pinning to save it for later 😀 Can’t wait to give it a try! LOVE that there is only a tablespoon of added sugar.

    Reply

  21. You don’t know how delighted I am to find this because recently we have been trying to switch to a more paleo-friendly diet! What a delicious perfect-fall dessert!

    Reply

  23. Oh my goodness, what a gorgeous recipe! This sounds like the perfect fall treat! So cool that you were able to use things from your own garden 🙂

    Reply

    • Hey Gabriel – I know! The best part about the fruit in our garden is that we do absolutely nothing to the plants, but they still produce such amazing fruit. You should definitely try making a dutch baby – they are so easy and soo so satisfying!

      Reply

  26. I am exactly the same with spiders. They scare the crap out of me!!! If I see one in the house and can’t get it before it disappears I can’t stop looking for it and feel antsy in the room until it’s 100% out of the room!!! But homegrown blackberries are divine, so maybe… maybe I could cope. This looks absolutely fabulous!

    Reply

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