Lazy Weekday Morning Paleo Peach Dutch Baby
The last few mornings have been looking pretty much the same, I lazily get out of bed around 5:45, turn on a podcast, head over to the kitchen to get everything ready for some coffee and somehow this easy weekday peach dutch baby. I like the simplicity of getting it together and how once you pull it out of the oven, this fluffy, souffle-like dessert that is actually a breakfast is smiling in front of you.
I mean, how could you not?
While I wait for the water to boil, I finish gathering everything I need for my go-to creamy hemp latte. While the sun starts to peak out, I preheat my oven to 375 before adding to the same blender I didn’t rinse out, full-fat coconut milk, eggs, a couple spoonfuls of almond flour, some tapioca starch, lemon rind and a splash of vanilla all before placing the lid and taking it for a spin. I take my cast iron skillet to pop it in the oven and disappear for a few minutes.
Mug in hand I return to the kitchen, grab some ghee from the pantry, a fresh peach from the bowl in my kitchen and give it a rinse before slicing it. The juicy peach and the ghee are going to create a beautiful base for this fluffy dutch pancake. Add a couple spoonfuls of ghee into the hot cast iron skillet, carefully placing the peaches over the ghee before returning to the oven for a few more minutes. I take this moment to finish my coffee, journal and prepare my lunch, by this time the aroma of ghee and peaches hits the air and my nose tells me it’s time to pour the lemony vanilla batter in.
While the dutch baby puffs up, I sneak away, shower and get ready in records time to meet my golden, peach dutch baby. Trust me, waking up never tasted so good.
The adult thing would be to eat this peach dutch baby, at the table, preferably sitting down, the reality is, I pop back into bed with a second cup of coffee and my laptop and use this time to get some work done.
I now can say, I look forward to the 5:45 am wake up call, this buttery, fluffy, almost souffle-like cake will blow your mind.
What You Need to Make This Weekday Morning Paleo Peach Dutch Baby
1/2 cup of full-fat coconut milk
1 tablespoon of vanilla extract
zest of one lemon
1/4 cup of almond flour
1/4 cup of tapioca starch
tablespoon of maple syrup or honey, plus more for serving
pinch of salt
2 tablespoons of collagen peptides (optional)
2 tablespoons of ghee
1 large peach, sliced
Directions Weekday Morning Paleo Peach Dutch Baby
Preheat oven to 375 degrees and leave your cast iron skillet in there so they preheat together. In a blender add all of the ingredients but the ghee and peaches. Blend until creamy and well combined, set aside.
Once the oven has preheated take your cast iron skillet out, add the ghee and the sliced peaches and return to the oven for about 5 minutes. Once you smell peaches, remove the cast iron from oven and pour the batter in. Put the pan back in the oven and bake for about 15 minutes, until the Dutch baby is puffed and golden brown on the edges. I like to serve it family style with a few spoonfuls of coconut whipped cream, more maple syrup and spoon it into bowls before sharing.