Long weekends are prime time for sleeping in, brunching, and doing the things you love! We’ll be making this strawberry banana Dutch baby with coconut whip and hanging with the people who make us laugh and give us light. We hope you will be, too!
Why Do They Call It A Dutch Baby?
A Dutch baby is essentially a big puffy oven pancake, similar in texture to a crepe crossed with a popover. According to Wikipedia, “Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant that was located in Seattle, Washington and that was owned by Victor Manca. While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca’s daughters, where “Dutch” perhaps was her corruption of the German autonym “deutsch”. Manca’s Cafe claimed that it owned the trademark for Dutch babies in 1942“. Our strawberry banana Dutch baby is a gluten-free variation, giving it a less pillowy lift and more of custard mouthfeel than the original version.
RELATED RECIPE: Cherry Almond Dutch Baby
What Is Coconut Whip?
Coconut whip is a wonderful dairy-free substitute for whipped cream! All you have to do is open a can of chilled coconut milk (we recommend overnight in the fridge) and carefully scoop the top layer of thick, white cream that has separated into a medium-sized bowl. Save the remaining coconut water for something else like chia pudding or smoothies and whisk the thickened coconut milk with a mixer on high speed for 30-45 seconds. As the cold coconut milk whisks it will begin to resemble whipped cream! Add in a sweetener of your choice like honey or maple syrup, a little vanilla powder or extract, and a dash of cinnamon then mix again until creamy and well-incorporated. Be careful not to overmix because the whip will turn liquidy!
RELATED RECIPE: Baked Grapefruit With Coconut Whipped Cream
What Kind Of Gluten-Free Flour Can You Use For A Dutch Baby?
Almond flour, oat flour, buckwheat flour, or rice flour are all great choices to keep your strawberry banana Dutch baby gluten-free, but feel free to experiment with whatever you have in your pantry!
RELATED RECIPE: Ultimate Breakfast Cookies (Vegan, Gluten-Free, Sugar-Free)
- 3 bananas, sliced in half lengthwise
- 2 pints strawberries, stemmed, cored, halved
- Honey for drizzling
- 6 sprigs of thyme
- Pinch of sea salt
- 4 large eggs
- 2 cups milk
- 1 tablespoon 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
Coconut Whipped Cream
- 1 can full-fat coconut milk, refrigerated overnight
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla
- ½ teaspoon cinnamon
- Place a 9x13 oven-safe casserole dish in the oven and preheat to 400°F.
- Place the bananas and strawberries on a parchment-lined baking sheet. Drizzle the fruit with honey. Top with thyme sprigs and sea salt. Set aside while you prepare the pancake batter.
- Place 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.
- Place the tray of bananas and strawberries in the oven and remove the preheated baking dish. Add the coconut oil to the dish, and swirl to coat. Pour the pancake batter into the dish and place it back in the oven immediately alongside the tray of fruit.
- Roast the fruit for approximately 20 minutes, or until tender and slightly caramelized. Bake the pancake for 35-40 minutes, or until the batter has set and the pancake is a golden brown in colour.
Coconut Whipped Cream
- Meanwhile, make the coconut whip. 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. Blend the thickened coconut milk with a stand or hand mixer on high speed for 30-45 seconds, or until the mixture begins to resemble whipped cream.
- Add in the the maple syrup, vanilla, and cinnamon. Mix again until creamy and well-incorporated. Be careful not to overmix or the whip will turn liquidy.
- Serve the strawberry banana Dutch baby topped with the roasted bananas and strawberries, coconut whip, and extra maple syrup.
Amount Per Serving: Calories: 449 Total Fat: 27g Saturated Fat: 17g Unsaturated Fat: 8g Cholesterol: 131mg Sodium: 309mg Carbohydrates: 44g Fiber: 6g Sugar: 21g Protein: 13g
This post was first published on March 22, 2015 and was updated with new copy and a new recipe card on June 6, 2019.