This is the most nostalgic recipe for me (waffles are a runner up). I grew up with two special breakfast items, waffles and Dutch Baby’s. Honestly I have no idea where the Dutch Baby tradition came from as we have no Dutch lineage on either side of the family. My heritage is primarily German and Finnish with a little Welsh/Scottish mixed in there. This is one of those recipes that my great grandmother made, that then my mother started to make. When I stopped eating butter completely I went for years without a Dutch Baby. Then the day came when I discovered ghee and coconut flour and everything was right in the world.
What I have discovered about paleo baking is that starches such as Tapioca or Arrowroot flour give the recipe the spongy texture that gluten would. Coconut flour on its own doesn’t rise super well and can be dense. If you do not have Arrowroot powder, Tapioca powder will be a perfectly fine substitute ( it may not get as puffy).
I like to top mine with berries, Coconut Cult, and a little syrup.
Paleo Dutch Baby
Prep Time: 15 minutes
Cook Time: 20-24 minutes
Servings: 4 servings
¼ cup ghee/coconut oil
¾ cup coconut milk
¼ cup arrowroot powder
3 TBSP sifted coconut flour
½ tsp salt
1 tsp vanilla
- Preheat the oven to 425 degrees.
- Put the ghee/coconut oil in a cast iron skillet and put in the oven to melt.
- Blend the rest of the ingredients together to make a smooth batter. You can sift the coconut flour into the blender so that there are no flour lumps.
- Take the hot skillet out of the oven and pour the batter into the hot skillet.
- Place the skillet back into the oven and bake for 20-24 minutes.
- It is done when it has risen and is browned on the top.