Sometimes we want protein for breakfast, but need a break from all of the savory preparations and the monotony of scrambled eggs. The Almond Dutch Baby is just right. I invented this little breakfast dish when I had a baby, and wanted something comforting but sufficiently hearty in the morning, with little effort. This recipe is very forgiving, and can take on many variations, based on what you have on hand. The Almond Dutch Baby will become one of those things that you don’t need a recipe for after making it a few times, as you will soon learn that you can change it up in a hundred different ways without fear of failure.
The Almond Dutch Baby
This recipe serves 1, but it’s easy to double or triple!
What You’ll Need:
- 1t butter or coconut oil
- 3 pastured eggs
- 2 T cream, plain yogurt, or coconut milk
- 2 T almond flour
- 2 T unsweetened, shredded coconut
- 1 t sweetener, such as honey or maple syrup
- 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. These ones would work nicely.
What to Do:
- Preheat oven to 400º F.
- In a small oven-proof skillet over low heat, melt the butter or coconut oil.
- Combine the eggs and all of the rest of the ingredients in a bowl, and whisk together until combined.
- When your butter/ oil is bubbling a bit in the pan, pour in the batter.
- Cook over medium heat for 1-2 minutes, to cook the bottom portion of the breakfast cake.
- Transfer the skillet to the oven, and bake until the top is golden and puffed up. Don’t expect it to puff as dramatically as a traditional Dutch Baby, because the almond flour and high volume of eggs will make it more dense. The main thing to look for is the golden top.
- Release the Dutch baby onto a plate (using a spatula) and serve with butter and jam or apple sauce.
Note: I have made larger batches of this, and simply cooked it in a buttered pie pan in the oven, and sliced it into wedges. That worked out beautifully, too.
I hope that this recipe will bring a little extra comfort and happiness to your mornings, and sustaining power to keep you going strong as you go about your day.
Did you enjoy this post? Pin it for later!
Ann Sato says
I can’t wait to try this. It is so simple and looks so delicious. I bet you could even throw in some sliced breakfast sausage or back and have a sweet and savory breakfast (my favorite kind). Thanks for sharing.
Ooh, I’ve never thought to make it that way before, Ann! Sounds good!
This would make a nice addition to our weekend breakfast repertoire (I’ll be sure to pin it!). I’ll have to leave the shredded coconut out for my son, though–he’s unfortunately not a fan!
I’m sure it will be good even without the coconut. I hope you and your family like it!
Could I substitute another flour? Like coconut or Quinoa? I am allergic to nuts, and have recently gone gluten free.
Megan, my husband often makes his with coconut flour. Since this recipe is so forgiving, you should definitely try it. I would start with 1 T coconut flour at first, since it is more dense than almond flour. Let me know how you like it!
Cave Food Kitchen (@sabineweijers) says
Why the name Dutch baby?
I had to look that one up! It’s a traditional German pancake– but I guess instead of saying “Deutsch” people started saying Dutch. And I don’t know what the deal with the baby part is!
Ariana, I have made this for the last two days! This morning, I doubled up the recipe and added blueberries & blackberries. It was amazing! Thanks for posting!
Awesome, Tam– I am so glad to hear you loved it! We will definitely have to try adding berries to ours!
Jenny C. says
I’d like to make this for my whole family… would I double, triple, or quadruple the recipe for 4 people? And could I make it all in one big, cast iron skillet?
I think I’d triple it for four, as not all members may have the appetite for 3 eggs each. And yes, you can just cook it exactly the same way (but longer) in a larger cast iron skillet.
Bee Kay says
Pardon my ignorance, I’m new to cooking (and old enough to know)… what’s an oven-proof skillet?
Bee Kay says
I think I see what it is. I’m going to try this recipe, it sounds delish!
Ariana Mullins says
Oops, sorry I didn’t respond in time! You probably figured it out– a skillet with no plastic/ rubber parts that would burn at high temps.
Melissa Aaron says
I made one this morning (a little more than doubled) for me and my kids and served it with baked apples. We loved it. I added a bit of almond extract to the batter, as well, and used gf flour instead of almond flour because I don’t have any almond flour on hand this morning. Really lovely and easy to make with kids. I think this’ll become a go-to recipe. Thank you!!
Oh, I am so glad it was a hit with your family!
Ooo this look interesting and I love Dutch Babies, but since we gave up flour I had not thought of trying it with almond flour. I’m anxious to try this. When I make a Dutch Baby I slice up apples and saute them in butter and a little maple syrup, then add the egg mixture on top and bake. The sauteed apple is soooo delish and when it bakes it kinda caramelizes on the bottom. Makes for a wonderful sweet pancake.
Made these this morning. They were excellent!
I’m so glad, and thank you for taking the time to let me know!
Thanks Ariana. Very tasty and easy! I rarely make recipes immediately after reading them, but I did with this one. It was so easy and uses only ingredients I keep in stock. I skipped the honey as I don’t like to use any sweeteners in anything and doubled the vanilla. I also squeezed some lemon juice on top because that’s the way I used to have Dutch Baby pancakes at the Original Pancake House (when I ate grains). I’ll try fresh berries as Tam suggested when I have them. I know I’ll make these again and will try them with the coconut flour.
Hi Diane, so glad you liked them! Thank you for taking the time to let me know, and seeing your comment was the perfect remind– I made them for my family this morning.
Can you give me a guesstimate of about how long at 400 degrees I would bake this recipe?
Hi Maxine, I would say between 10 and 15 minutes.
Hey, this was a pretty delightful Sunday breakfast for two today. Thanks for sharing! I followed your instructions exactly and topped it with fresh raspberries and a side of warm maple syrup. Yum!
Hi can you tell me what the T t stand for in the recipe? Is it Tablespoons and teaspoons? Looking forward to trying this recipe, thank you.
Cait C says
Typically a capital T= Tablespoons and a lowercase t=teaspoons in a recipe
I just made this and it was so good! I added almond extract and after it was cooked, I lightly drizzled paleo chocolate syrup on it..so I tasted a little like an Almond Joy! Thank you for the recipe..it’s a keeper! 🙂
Will these bake right if you do them in muffin tins?
Made this for breakfast this morning. My husband needs lots of protein and a dense breakfast in the mornings after pt and he said this hit the spot!!
shelby brady says
What about savory, would it be ok that way? Do you have any suggestions?
How do you print your recipes?? I didn’t see any print tabs!
Love this!! I garnished with sautéed maple cinnamon apples & craisins. Weekend brunch “decadent tasting” worthy!