Ingredients
Scale
For the Dutch Baby
- 3 eggs
- 3/4 cup coconut milk
- 3 tablespoons melted ghee or butter, divided
- 2 tablespoons pumpkin puree
- 1 tablespoon pure maple syrup
- 1/2 cup almond flour
- 3 tablespoons arrowroot powder
- 1/8 teaspoon sea salt
- 1 tablespoon pumpkin pie spice (see notes)
- 1 apple, cored and sliced into thin crescents
For the Pumpkin Cashew Cream Drizzle
- ¼ cup raw cashews, soaked for at least 2 hours
- 2 tablespoons water (plus more to thin to desired consistency)
- 1 tablespoon pure maple syrup
- 2 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 450°. Place 12-inch cast iron skillet in the pre-heated oven for 10 minutes.
- Remove skillet from oven and add remaining tablespoon ghee, quickly swirling to coat. Arrange apple slices in a pinwheel design around the skillet. Return the skillet to the oven for 5 minutes.
- Meanwhile, blend eggs in a blender or food processor on high speed for 1 minute, until light and frothy. Slowly add coconut milk, 2 tablespoons melted ghee, maple syrup, and pumpkin puree and blend for 30 seconds or until smooth. Add almond flour, arrowroot flour, salt, and pumpkin pie spice, blending until just combined.
- Take the skillet out of the oven and pour batter in. The apple slices may float and move around a bit—that’s okay! Return to oven, baking for 20 minutes or until puffed and golden brown around the edges.
- Prepare the cashew cream by blending all ingredients in a food processor or high-powered blender until smooth.
- Drizzle the finished pancake with pumpkin cashew cream and serve immediately. You can top with maple syrup, additional apples, or toasted nuts if you want!
Notes
If you don't have a pre-made pumpkin pie spice blend, use this: 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon allspice, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground clove
Nutrition
- Serving Size: 1/2 of dutch baby pancake
Keywords: Pumpkin Spice & Apple Dutch Baby