Toasted Coconut Dutch Bae

Pancakes or Waffles?

There is something special about Sunday mornings. It’s a great time sit down and have a nice relaxing breakfast or brunch. I’m a fan of both savory and sweet. However, when I’m in the mood for something sweet, sometimes the waffle gets the win and other times, the pancake just has it!

Sometimes I get tired of the usual and want to try something a little different. I have seen the traditional Dutch baby here and there but it never really drew me in, only because I was used to seeing it plain with powdered sugar. The adventure ended there.

I decided to turn it up a little and create a tropical version of the Dutch Baby, while straying away from the usual Sunday morning pancake/waffle routine. The minute this idea developed in my head, I was eager to get cooking. You can only imagine, there was only one reason I got out of bed that Sunday morning!

Island Vibes

This Dutch baby comes together in no time. You literally toss all the ingredients in a blender and let the oven do the work. The banana goes on fresh and there is little to no time involved in that. The coconut flakes toast while you heat up your pan and their combination with the syrup at the end, is of course, magic. The final product is definitely not far off from a pancake but the subtle airy bubbles and the coconut flavor makes it seem like you are on a tropical island getaway, having dessert for breakfast.

Toasted Coconut Dutch Bae

Toasted coconut and banana turns your traditional Dutch baby into a tropical treat!

• ¾ cup almond milk (milk of choice) (room temperature)
• ¾ cup flour (all-purpose)
• 1 tbsp coconut sugar
• ¼ cup shredded coconut (sweetened)
• 3 eggs
• 2 tbsp butter (unsalted)
• ¼ cup confectioners sugar
• 1 tsp vanilla extract
• salt (dash)
• 1 banana

1. Preheat oven to 400°. Place a cast iron skillet in the oven while it preheats.

2. Place coconut flakes on an aluminum foil-lined pan and put this in the oven as well to toast. Make sure to keep your eye on them as they can go from toasted to burnt in an instant. Remove as soon as they are lightly browned.

3. While the oven finishes preheating, add the milk, eggs, flour, coconut sugar, vanilla extract and salt to a blender. Pulse until there are no lumps.

4. Once the oven is preheated, the cast iron should be hot and ready to go. Carefully take out the cast iron pan and add the butter to it. Swirl the butter around the entire pan (including the sides) as it melts to grease the pan.

5. Pour the mixture from the blender into the cast iron pan and place it back into the oven. Bake for about 20 to 25 minutes until golden brown. Do not open the oven during this time.

6. Once the Dutch baby is done, carefully take it out the oven and immediately take it out the pan and place it on a cooling rack. Working quickly add your banana, toasted coconut and Confectioners sugar. Drizzle your favorite syrup and enjoy!