Ever since we sprung ahead with daylight savings, I’ve been a little off my game. So I’m looking forward to the long weekend that’s headed our way soon so I can re-calibrate with rest and some soul-feeding food, yoga, and people. Long weekends are prime time for sleeping in, having a great workout, brunching, coffeeing, hanging with your peeps, and doing the things you love. I’ll be making this dutch baby, topped with sweet roasted strawberries and bananas, and hanging with the people who make me laugh and give me light. I hope you will be, too.
This breakfast is awesome because well, it tastes amazing, frankly. But also because everything can just be popped into the oven, so you can focus your energy on the things that matter most. Whether you celebrate Easter or Passover or neither (or both!), I hope you’re also able to enjoy the upcoming long weekend and that this warm, custardy pancake with honey-thyme roasted fruit makes it into your brunch rotation. Dutch Baby with Honey Thyme Roasted Fruit (gluten-free)
For a print-friendly version, click here.
Notes: Notes: This dutch baby has less pillowy lift and more of custard feel. It’s rich while still being healthy. Double the fruit if you want to!
Honey-Thyme Roasted Fruit
2 or 3 bananas, sliced in half down the length
2 pints strawberries, stemmed, cored and halved (or quartered) so they’re all around the same size
Local liquid honey for drizzling
Sprigs of thyme
Pinch of sea salt
Gluten-Free Dutch Baby
4 large eggs
2 cups milk of your choice
1 tbsp coconut sugar
½ cup almond flour
½ cup oat flour, gluten-free if you prefer
2 tsp baking powder
Pinch of sea salt
1 tbsp coconut oil for greasing the pan
Vanilla Cinnamon Coconut Whipped Cream
1 Can full-fat coconut milk, that has been refrigerated overnight (it must be very cold)
1 Tbsp local liquid honey or maple syrup
1/4 tsp vanilla powder or vanilla extract
1/4 – 1/2 tsp cinnamon, depending on how cinnamon-y you like it.
Put a large casserole dish in the oven and preheat it to 400°F. Meanwhile, line a baking tray with parchment paper and place the fruit on it. Drizzle with honey and throw on a few sprigs of thyme and a pinch of salt. Set aside while you prepare the pancake batter.
Once the oven is heated, put the eggs, milk, coconut sugar, almond flour, oat flour, baking powder, and sea salt into a blender. Blend on high speed until fully incorporated and no lumps remain, about 30 seconds to a minute. Set aside.
Remove the pan from the oven, add the coconut oil, and swirl to coat. Pour the pancake batter into the pan. Put the pan back in the oven immediately along with the tray of fruit. Roast the fruit for approximately 20 minutes, or until tender and slightly caramelized. Bake the pancake for for 35-40 minutes, or until the batter has set and pancake s a nice golden brown colour.
Meanwhile, make the coconut whipped cream: Open the can of coconut milk and carefully scoop the top layer of thick, white cream that has separated into a medium mixing bowl. Save the remaining coconut water for something else (e.g., chia pudding, smoothies, etc.). Blend the thickened coconut milk with a stand mixer/egg-beaters on high speed for 30-45 seconds, or until the mixture begins to resemble whipped cream. Add in the the honey/maple syrup, vanilla powder/extract, and cinnamon and mix again until creamy and well-incorporated. (Be careful not to overmix, though. You don’t want the whip to get too liquidy.)
Serve the pancake topped with fruit, coconut whip, and extra maple syrup, if you’re feeling the sweet tooth. Oh, and a heavy handed coffee pot if you’re into that sort of thing.