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5 from 1 rating

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 296
Author: Natalie


Paleo Dutch Baby

  • 2 tablespoons coconut oil
  • 4 eggs
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon honey
  • 2/3 cups blanched almond flour
  • 2 tablespoons arrowroot flour
  • 1/2 teaspoon cinnamon

Orange Berry Compote

  • 1/2 cup blueberries fresh or frozen
  • 1/2 cup raspberries fresh or frozen
  • 3 tablespoons orange juice
  • 1 teaspoon honey


Paleo Dutch Baby

  • 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.

Orange Berry Compote

  • 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!


Calories: 296 | Total Carbs: 16.5g | Protein: 9.6g | Fat: 15.4g | Fiber: 2.4g | Net Carbs: 14g