Description
This grain-free Dutch Baby is a show-stopping puffed pancake made with a spiced pumpkin batter and topped with tender apple slices. Baked to golden height in the oven and finished with a dusting of powdered erythritol, it’s a brunch dream—crispy edges, custardy center, and all the pumpkin-apple magic in one pan.
Ingredients
3 large eggs
1/4 cup pumpkin puree
1/4 cup unsweetened almond milk
2 tbsp coconut flour
1 tbsp almond flour
1 tbsp powdered erythritol
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla extract
Pinch of salt
1/2 apple, thinly sliced
1 tbsp butter or coconut oil (for the skillet)
Topping:
Powdered erythritol or cinnamon
Optional: dollop of whipped cream or Greek yogurt
Instructions
Preheat oven to 425°F (220°C). Place an oven-safe skillet inside to heat.
Blend all batter ingredients (except apple) until smooth.
Carefully remove hot skillet, add butter/oil to coat, then pour in batter.
Arrange apple slices on top and quickly return to oven.
Bake for 15–18 minutes, until puffed and golden.
Remove, dust with powdered erythritol, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 180/ Serving
- Sugar: 4g/ Serving
- Fat: 12g/ Serving
- Carbohydrates: 9g/ Serving
- Fiber: 4g/ Serving
- Protein: 8g/ Serving