INGREDIENTS
2 large eggs, at room temperature
½ cup (125 mL) almond milk, at room temperature
Pinch of sea salt
Pinch of cinnamon
½ cup (125 mL) all-purpose flour
3 tablespoons (45 mL) coconut oil, melted
¼ cup (60 mL) powdered sugar, sifted
Fresh lemon juice
½ cup (125 mL) raspberries
DIRECTIONS
Preheat the oven to 425°F (215°C) with a 10-inch (25-cm) cast-iron skillet inside.
In a medium bowl, whisk together the eggs, almond milk, salt, and cinnamon until light and frothy. Gradually add the flour and whisk until just combined.
Using a pot holder, remove the preheated skillet from the oven and add the melted coconut oil, brushing to coat the bottom and sides of the pan. Pour the batter into the center of the hot pan.
Return the pan to the oven and bake until the edges are browned and the center is puffed up, 12 to 15 minutes.
Remove from the oven and serve immediately with the powdered sugar, a few squeezes of lemon juice, and the raspberries.
SERVES: 2 OR 3
Most Dutch baby recipes use lots of butter and cream. Ours is a slightly lighter version that uses coconut oil and almond milk, but it tastes every bit as indulgent.