- 1 cup almond flour
- 2 tablespoons arrowroot (or tapioca flour)
- pinch of salt
- 4 eggs
- 3/4 cup almond milk (or coconut milk or heavy cream)
- 1 teaspoon monk fruit
- 1 teaspoon pure vanilla extract
- 2 tablespoons grass fed butter (or ghee or coconut oil)
- 1 pint raspberries, fresh or frozen
- topping: grass fed butter, unsweetened shredded coconut flakes, finely chopped nuts, nut butter, sprinkle of more monk fruit, coconut whipped cream, your choice!
- Preheat oven to 400ºF. Place two 8″ cast iron skillets or one 12″ cast iron skillet in the oven to heat up as the oven heats up. I let the pans heat up for a full 10 minutes while I prepare the batter.
- In a small mixing bowl, combine the almond flour, arrowroot and salt. Stir to combine.
- In a separate small mixing bowl, combine the eggs, almond milk, monk fruit and vanilla. Whisk to combine.
- Pour the wet ingredients into the dry ingredients. Stir to combine.
- Remove the warm cast iron skillet(s) out of the oven. Melt the butter in the pan(s), being sure to grease the inside edges as well as the bottom.
- Pour the batter into the pan(s). Sprinkle in the raspberries in an even layer in the batter.
- Bake at 400ºF for 18-20 minutes until the center of the pancake is set, and the edges are golden brown.
- Remove from the oven and allow to rest for 2 minutes. Slice, and serve warm. Top with desired toppings, and enjoy!
If you don’t have cast iron skillets, any oven safe skillet will work!
If you’re using frozen berries, you can add them straight from frozen. They’ll thaw and warm up while the dutch baby is baking!