Gluten-Free Dutch Baby With Raspberries And Coconut Cream

• 1/2 cup milk dairy or non-dairy
• 1 tablespoon fresh lemon juice
• 1/3 cup brown rice flour 40 grams
• 1/4 cup tapioca starch 30 grams
• 3 large eggs
• 1 tablespoon maple syrup
• 1 pinch salt
• 1 1/2 teaspoons vanilla
• 1 tablespoon butter or organic vegetable shortening
• 1/2 cup coconut cream cold
• 1 cup fresh raspberries
• 1/2 cup sliced almonds
• lemon zest to taste

1. Preheat oven to 400u0b0F. When it gets to 300u0b0F, place your KitchenAid(R) 5-ply Copper Core 8" Skillet in the oven to heat it up.
2. Stir together the milk and lemon juice. Let sit for 5 minutes. Add the flour, tapioca starch, eggs, maple syrup, salt, and vanilla to your KitchenAid(R) 9-Cup Food Processor with ExactSliceTM System. Then, add your lemon-milk mixture to the Food Processor and process on high for 15 seconds. Scrape down the sides, and process for 10 more seconds. Batter will be thin and frothy.
3. Remove the Skillet from your oven and add butter or vegetable shortening, swirling to melt and coat the entire surface. Immediately pour your batter into the hot Skillet and return to the oven for 18 minutes, until pancake is lightly browned and has puffed up.
4. While the pancake is baking, whip cold coconut cream in a metal bowl with your KitchenAid(R) 7-Speed Hand Mixer on a high speed until soft peaks form.
5. When pancake is finished baking, top with coconut cream, fresh raspberries, almonds, and lemon zest. Serve immediately

milk, lemon juice, brown rice flour, tapioca starch, eggs, maple syrup, salt, vanilla, butter, coconut cream cold, fresh raspberries, almonds, lemon zest

Taken from www.yummly.com/recipe/Gluten-Free-Dutch-Baby-with-Raspberries-and-Coconut-Cream-2098856 (may not work)