Paleo dutch baby with orange berry compote – a baked pancake you don’t have to flip! A healthy gluten free, paleo and dairy free breakfast or brunch.
I love getting together with friends and family around the holidays. But having a 1 year old has made it a little trickier since my day completely revolves around his nap time and bed time. 11:00am I like to be home for his nap, and by 6:30pm I like to be home for bath time and bed time at 7:00pm.
As you can see, afternoon and night time parties are not easy to host or attend.
The solution? Brunch! Hosting get togethers late in the morning have been saving me. We get to have our fun, and by the time the party is over I am putting Josh down for his nap. And cooking brunch food is so fun!
I love making a dutch baby for brunch. If you’ve never had one, it is like a puffy and fluffy pancake that bakes in the oven, then you slice and serve it like pie. No need to flip pancake after pancake! Which means more time for me to hang out with friends and family rather than cooking away in the kitchen.
To keep this healthier so I don’t feel so guilty about all the Christmas cookies I’m eating, I perfected this paleo version of a dutch baby. It is made with almond flour and arrowroot starch rather than flour. It is sweetened with honey, and uses almond milk. Making it paleo, gluten free and dairy free.
You could top this with maple syrup, but I love serving it topped with my warm, homemade orange berry compote. It is just 4 ingredients and comes together in 15 minutes.
You can make the dutch baby batter earlier in the morning and let it sit in the fridge so you don’t have to do any mixing and whisking when your guests are over. And the orange berry compote can be made 3 days in advance, and warmed before serving.
- 2 tablespoons coconut oil
- 4 eggs
- ½ cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon honey
- ⅔ cups blanched almond flour
- 2 tablespoons arrowroot flour
- ½ teaspoon cinnamon
- ½ cup blueberries (fresh or frozen)
- ½ cup raspberries (fresh or frozen)
- 3 tablespoons orange juice
- 1 teaspoon honey
- Preheat the oven to 425 degrees with the oven rack in the middle. Heat a 12" cast iron skillet over medium heat until warm.
- In a medium size mixing bowl, beat the eggs, almond milk, vanilla and honey until combined. In a separate medium mixing bowl, whisk to combine the almond flour, arrowroot flour and cinnamon. Pour the egg milk mixture into the almond flour mixture and whisk to combine.
- Melt the coconut oil in the cast iron skillet, and brush it in an even layer and up the sides.
- Pour the dutch baby batter into the cast iron skillet, and bake for 18-20 minutes, until golden brown.
- While the dutch baby is baking, cook the blueberries, raspberries, orange juice and honey in a medium sauce pan over medium high heat. Use a potato masher to break up the berries. Cook until reduced and thickened, about 10-15 minutes. Remove from heat and set aside.
- Remove the dutch baby from the oven and allow to cool for 2 minutes. Top with the warm berry compote. Slice and serve warm. Best served with Minute Maid Pure Squeezed Orange Juice. It pairs perfectly!
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This post is sponsored by Minute Maid Pure Squeezed Orange Juice. All opinions are my own. Thanks for supporting the brands that support me!