Craft the perfect Dutch baby pancake by combining pumpkin purée with warm spices and a crunchy walnut topping!

Bursting with fall pumpkin flavors, this easy Dutch baby is ready to serve in just 30 minutes. Best of all, there’s no need to flip multiple pancakes or worry about them falling apart. Everything is baked right inside the oven, creating crisp edges on the outside and a soft, chewy base on the inside.

The batter base consists of a simple mix made from almond flour and tapioca flour. This is great for keeping things gluten-free, while the pumpkin purée adds a boost of antioxidants. (1) Along with all the tasty benefits of pumpkin pie spice, it also includes an aromatic blend of nutmeg, ginger, clove, and cinnamon.

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For the crunchy walnut topping, coconut sugar, ghee, and cinnamon come together for a buttery crisp coating. As an equally tasty alternative, you can swap the walnuts with sliced almonds or chopped pecans.

To get started, place the ghee in a cast iron pan and heat in the oven for five minutes. While the ghee melts, create the batter by whisking the remaining Dutch baby ingredients in a medium mixing bowl. When ghee is fully melted, carefully remove the skillet from the oven and slowly pour the batter into the center of the pan.

Next, return the skillet to the hot oven and bake for 15 minutes. In the meantime, stir together the walnut topping ingredients in a small mixing bowl and set aside. When the Dutch baby is ready, sprinkle the walnut topping onto the center of the pancake and return to the oven for an additional 5 minutes. Once complete, remove from the oven and slice into four servings. Serve warm with maple syrup and enjoy!

Tip: If you have leftovers, simply place into an airtight container and freeze for up to two weeks. You can reheat in the oven at 300ºF for 15-20 minutes.

Jennafer Ashley

Pumpkin Spice Dutch Baby with Crunchy Walnut Topping

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Total time:30 mins

Cook Time:25 mins 25 minutes

Prep Time: 5 mins 5 minutes

Serves:4

Pumpkin Spice Dutch Baby with Crunchy Walnut Topping

Recipe by: Jennafer Ashley

Craft the perfect Dutch baby pancake by combining pumpkin purée with warm spices and a crunchy walnut topping.

Tools

• 10-inch cast iron pan
• Medium mixing bowl

Ingredients

For Dutch Baby:

• 2 T ghee
• 1/3 cup pumpkin purée
• 1/2 cup canned unsweetened coconut milk
• 3 large pasture-raised eggs
• ¼ cup tapioca starch
• ¼ cup blanched almond flour
• 1 T coconut sugar
• 2 t pumpkin pie spice
• 1/4 t sea salt

For Walnut Topping:

• 1 t melted ghee
• 3 T chopped walnuts
• 1 t coconut sugar
• 1/4 t cinnamon

Instructions

• To Make the Dutch Baby: Preheat the oven to 425ºF and place 2 tablespoons of ghee in a cast iron skillet. Place the pan into the preheated oven for 7 minutes to allow the ghee to melt. While pan is heating, combine remaining Dutch baby ingredients in a medium mixing bowl. Stir well to combine.
• Carefully remove the cast iron skillet from the oven using an oven mitt. Swirl the pan to evenly coat with melted ghee, then slowly pour the batter onto the center of skillet. Return the pan to the oven and bake for 15 minutes.
• To Make the Walnut Topping: In the meantime, stir together the walnut topping ingredients in a small bowl and set aside. When baking is complete, remove the Dutch baby from the oven, then sprinkle the topping over the center of the pancake. Bake for an additional 5 minutes.
• Slice into four pieces and serve hot with maple syrup!

Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Coconut milk (Native Forest)
Tapioca flour (Authentic Foods)
Almond flour (Hodgson Mill)
Sea salt (REDMOND)
Raw walnuts (NOW Foods)
Ground cinnamon (Simply Organic)

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