Lately I've been experimenting, as you can see here, with a Dutch Baby or German Pancake. All of you said that yours had more eggs. So I tried and tried again, and now I'm loving my latest German Pancake (above). It puffed up much more than my other attempts and it even climbed up the walls ...a little :-) It was so easy to make, I'm sure we'll be having it again often.
German Pancake or Dutch Baby
gluten-free, grain-free, casein-free
Place cast iron skillet in the middle of the oven. (mine is about 12 inches wide)
Turn the oven on to 500 degrees.
Set the timer for 15 minutes.
Add to blender:
1 cup coconut milk (I use Thai Kitchen because it's the richest)
10 drops of vanilla liquid stevia
1/8 tsp sea salt
Optional: 1 tsp cinnamon
1/4 cup coconut flour
1/4 cup tapioca flour
When the skillet has been in the oven for 15 minutes carefully remove it with an oven mitt.
Add 2 tbsp ghee (which is casein-free) or coconut oil to the hot pan.
When the ghee or coconut oil is liquified in the skillet add the batter.
Carefully transfer the skillet back to the oven with the oven mitt.
Bake for 8 to 10 minutes.
Optional: Top with sliced apples that have been sauteed in ghee or coconut oil till tender. Sprinkle apples with cinnamon.
Other questions? See my FAQ page here.