Lemon Dutch Baby

Preheat oven to 220ºC (425ºF).

Place coconut cream in the refrigerator.

Combine eggs, flour, almond milk, lemon zest, salt, vanilla essence and sugar in a blender. Blitz until well-combined and aerated.

Place butter in a saucepan over high heat. Heat until melted. Whilst still on heat, pour batter into the centre of the saucepan, and immediately transfer saucepan to oven. Bake for 25 minutes or until golden brown.

Meanwhile, retrieve coconut cream from the fridge and combine with 2 tablespoons icing sugar in a mixing bowl. Using electric beaters on high, beat coconut cream until it forms stiff peaks. Set aside in the fridge.

Remove pancake from oven. Pour over lemon juice and top with whipped coconut cream.