I’ve made “dutch baby” pancakes (Pannenkoeken) before—something I had to try after trips to the Netherlands—but this time, I decided to try making them a little healthier. I used less butter than the original recipes called for, no sugar (just fruit), and substituted in some almond flour instead of all flour. I almost made them fully almond meal, but was worried they wouldn’t fluff at all since its heavier than regular flour, an affliction I’m still working on with my tasty but somewhat flat almond flour muffins.
Base recipe: I looked at a few, including this one, before mixing them up to come up with the one I used. http://andhereweare.net/2014/01/almond-dutch-baby-grain-free.html
♠ Special Equipment: a blender, an oven proof skillet or an 8″ round baking pan.
I used a round silicone baking pan. I recommend lining the bottom with parchment just for the ease of cleanup. but you can totally just do the spray & flour method that I used below.
Ingredients
- 1 t olive oil spray
- 4 eggs
- 1/2 cup yogurt
- 1/4 cup almond flour
- 1 T baking powder
- 1/4 cup white wheat pastry flour
- 2 T shredded coconut
- 2 bananas
- 10-12 cherries, pitted and cut in half
- a dash of cinnamon
- 1/4 t almond or vanilla extract
- a tiny pinch of sea salt
- as for equipment, you will want a small oven-proof skillet or a round 8 inch baking pan
The Method
- Pre-heat oven to 400
- Spray cooking spray or rub olive oil into pan. sprinkle with a little bit of cornmeal
- In a skillet, heat a smidge of butter or olive oil until sizzling.
- Slice up 1 banana and halve the cherries. Add to sizzling pan and cook until bananas are golden.
- Spread half of the fruit into the bottom of the baking pan.
- put all of the remaining ingredients (except coconut) into the blender and blend until smooth. Add coconut after blending
- Pour half of the batter over the fruit.
- Top with remaining fruit, then remaining batter.
- Bake until a tester comes out clean, probably 15-20 minutes.
- Slice up and enjoy.
