Yay! It’s the weekend and it means weekend project time and we are making breakfast! Paleo Dutch Apple Babies to be exact. This one is so easy because there is no standing at the stove flipping pancakes. All you gotta do is put everything in the blender, pour in a hot skillet, bake and eat.
It’s officially fall and it’s time for something comforting like these pancakes. You can learn more about the history of the Dutch Baby here. I call mine babies because I went and found some $3.00 mini square cast iron skillets at Daiso. I was looking for a milk pan, but they didn’t have any then my eyes fell on these by chance and saw there were only 3 left on the shelf and I grabbed them like a greedy toddler. Unfortunately they don’t sell them online, but I have linked to an option below.
Paleo Dutch Apple Babies
Makes 3 Mini Skillet AND 10 Muffin Sized Servings or One Big Skillet
3 Tablespoons Vegan Butter
1 to 2 Apples Sliced Thinly with a Mandolin
3/4 Cup Simple Mills Pancake Mix
3/4 Cup Room Temperature Nut Milk of Your Choice
1 Tablespoon Date or Coconut Sugar
2 Teaspoons Vanilla Powder or Extract
2 Teaspoons Cinnamon or Cake Spice Mix
Pinch of Salt
Coconut Milk Powder for Dusting
Maple Syrup, because Maple Syrup
If you happen to have some mini skillets place 3 apple slices in each pan and then layer one apple slice in 10 muffin tin holes. If you are using a large skillet cover the bottom of the pan with apple slices slightly overlapping each other.
For mini skillets equally place a nob of some of the butter in each of the pans and then distribute the rest in to the muffin tins. For the large skillet place nobs of butter all over the apples.
Place your pans with the apples and butter in the oven and pre-heat to 400 degrees F. Wait until the oven has finished heating up to mix the batter.
Once the oven and your pans are heated up place the eggs, pancake mix, vanilla, cinnamon/spices, milk, sugar and salt and blend until smooth about a minute or two.
Take out your heated pans and pour the batter in and return to the oven. Cook until the cakes are golden brown and puffy. For the mini pans and muffin tin it’s about at the 15 minute mark. For the large skillet its at the 25 minute mark.
Once out of the oven the pancakes will deflate. I like serving mine in the skillet so tie a napkin around the handle and tell your guests to be careful. Dust some coconut powder on the top (to mimic powdered sugar) and serve with some maple syrup on the side.
For the pancakes in the muffin tin use a knife to pop them out of the tins and place on a serving platter, same with the pancake baked in the large skillet. Finish the same way above. Then enjoy and have a great weekend!
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