Caramelized "Pineapples Are In My Head" Paleo Dutch Baby
This recipe is dedicated to one of my favorite bands, Glass Animals.
2 tbsp ghee or unsalted butter
2 cups chopped fresh pineapple
2 tbsp coconut sugar
1 tbsp maple syrup, plus more for serving (optional)
1/2 tsp fine sea salt
2 tsp fresh lime juice
4 large eggs
3/4 cup milk of choice (I used Califia Farms Toasted Coconut Almond Milk)
1 tsp vanilla extract
2/3 cup blanched almond flour
2 tbsp arrowroot
2 scoops collagen peptides
Preheat oven to 450ºF. Melt ghee in a medium-sized cast-iron skillet over medium heat. Add pineapple, 1 tablespoon sugar, maple syrup and 1/4 teaspoon salt; cook, stirring occasionally, until fragrant and pineapple is very tender and caramelized, about 8 to 12 minutes. Sprinkle with lime juice.
While pineapple is cooking, combine eggs, milk, vanilla, remaining 1 tablespoon sugar, remaining 1/4 teaspoon salt, almond flour, arrowroot and collagen in a blender; blend until smooth. When pineapple is ready, pour batter over it. Transfer skillet to oven and bake until pancake has puffed up and turned golden, about 15 to 17 minutes.
Let cool on a wire rack for a few minutes (pancake will deflate; that’s ok), then cut into wedges. Serve with maple syrup, if desired.