This Paleo Apple Cinnamon Dutch Baby is a fluffy pancake that is baked in the oven until fluffy and topped with homemade apple sauce. It's great to serve for breakfast or brunch and is full of fall flavors. I promise you this will be one of your favorite breakfasts to make!
How to make Paleo Apple Cinnamon Dutch Baby Pancake:
Dutch Baby Pancakes are also referred to as German pancakes or popovers. Regardless of the name, they are all composed of a simple batter and are baked in a super hot skillet until light and fluffy.
- The first step to making a dutch baby is placing a dollop of butter in a skillet (I prefer a cast iron) in a preheated oven to allow the skillet to get hot.
- Next, a simple batter of almond flour, tapioca starch, eggs and milk is mixed together and then poured into the hot skillet. The skillet is placed back into the oven to allow the pancake to cook, rise and become fluffy and golden brown.
- While the pancake is baking, apples are chopped and cooked with maple syrup, cinnamon and a splash of water for a simple homemade applesauce.
- Lastly, when the Dutch Baby Pancake is golden brown on the edges, it is removed from the oven and the apple sauce is placed on top with a drizzle of maple syrup.
I wish I could take credit this this absolutely delicious Dutch Baby. Becky at A Calculated Whisk has made the perfect Paleo Dutch Baby. I tried to create my own version based off her recipe but to be honest, she nailed it. There was no way I was making this recipe any better!
Looking for more easy breakfast recipes? Make sure to check out these Lemon Poppyseed Pancakes or these Grain-free Waffles with Strawberry Sauce.
Paleo Apple Cinnamon Dutch Baby
Ingredients
For the dutch baby pancake:
- ¾ cup almond flour
- ¼ cup + 2 tbsp tapioca starch (also known as tapioca flour)
- 3 tbsp coconut sugar
- 1 cup + 2 tbsp non-dairy milk such as coconut, almond, etc.. ( I used lite coconut milk)
- 6 eggs
- ½ tsp vanilla extract
- Pinch of salt
- 2 tbsp butter
For the apple sauce:
- 3-4 apples, chopped
- 2 tbsp maple syrup
- ½ tsp ground cinnamon
- Pinch of salt
- Splash of water
Instructions
For the pancake:
- Preheat the oven to 400 degrees
- In a 10-12 inch skillet (I prefer a cast iron skillet but stainless steel is fine), add the two tablespoons of butter and place in the oven while you mix the pancake batter
- In a medium sized bowl, mix together the almond flour, tapioca starch, coconut sugar, milk, eggs, vanilla extract and the salt. Once the oven is preheated and the skillet is hot, carefully remove it from the oven and pour the pancake batter into the hot skillet. Place back into the oven and bake for about twenty minutes
For the apple sauce:
- While the pancake is baking in the oven, add the chopped apples, maple syrup, cinnamon and the splash of water to a sauce pan and cook over low heat. The apples will start to break down and cook. Gently mash with a fork or spatula
- Once the apples are cooked to your liking (I like to keep this apple sauce pretty rustic. I like some chunks and I also like to keep the skins on the apples), whether you like the sauce a little more chunky or smooth, set aside until the pancake is baked
- Once the pancake has puffed up and is golden brown around the edges, carefully remove the skillet from the oven and add the apple sauce, a sprinkle of cinnamon, a dusting of coconut sugar and a drizzle of maple syrup. Serve hot and enjoy!
Love it! Size up or down works too,