Popovers, also known as Yorkshire pudding, have been a favorite of mine since I was a child. Actually, I’ve been making this recipe for a while, and I have finally perfected them.
Now, I want to share my Paleo popovers recipe with you. And don’t worry – they are easy to make. And with 6 easy-to-find ingredients, you’ll be able to make them anytime you want.
So, grab a bowl and whip up a batch of these Paleo popovers today!
Recipe Baking Suggestions and Tips
Let me get this out of the way – these Paleo popovers are easy to make, but you have to follow the directions exactly.
Popovers, even ones made with traditional wheat flour, have a bit of a learning curve, and mine are no exception. However, if you follow the recipe and baking tips, you’ll have no trouble making them.
The most important tip is that you cannot substitute any of the ingredients. If you substitute any ingredient, then the recipe will probably not be successful.
Next, you need to be prepared to work fast when you make these. As soon as you carefully remove the muffin pan from the oven after melting the ghee for 5 minutes, you need to be ready to pour the batter into the hot pan.
Since I’ve made these quite a few times, I can easily whip up the batter while the muffin pan is in the oven. However, I don’t suggest that you try that the first time you make them. Those 5 minutes go by fast!
My suggestion is that you place the egg whites and whole eggs in a small bowl. Then, you measure the almond milk and leave it in the measuring cup until you are ready to use it. Last, you combine the arrowroot flour, baking powder and salt in a large bowl.
Once your ingredients are prepped, you can add 1 teaspoon (5 ml) of ghee to the bottom of 4 cups in a muffin pan. You do not need to grease the sides of the muffin pan. Just place the ghee in the bottom of each cup.
As soon as you place the muffin pan in the oven, you have 5 minutes to make your batter, which is why prepping your ingredients in advance is so important.
Lightly whisk the egg whites with the eggs and pour it into the dry ingredients along with the unsweetened almond milk. Then, whisk the ingredients to make a smooth, easily pourable batter.
If you have a 1/2 cup (120 ml) ladle, you can use that to measure the batter into the hot muffin cups. If not, rinse out your measuring cup that you used to measure the almond milk and pour your batter into it.
As soon as you carefully remove the hot muffin pan from the oven, pour about 1/2 cup (120 ml) of batter into 4 muffin cups and return the muffin pan to the oven to bake for 15 minutes.
After 15 minutes, reduce the temperature to 350 F (175 C) and continue to bake for an additional 10 minutes. Resist the temptation to open the oven door and take a peek at the popovers when you reduce the heat. The popovers will likely fall if you do.
My Paleo popovers are best when enjoyed immediately. So, it is best to try to time them to be finished when the rest of the meal is done. They are usually the last thing I put on the table before sitting down to enjoy the meal.
And you can easily double the recipe to make even more popovers! Trust me, it’ll be hard for your guests or you to stop at just one.
Other Paleo Bread Recipes
If these Paleo popovers have you hungry for more Paleo bread recipes, then you are in luck.
From sandwich bread to hamburger buns, we have all of your Paleo sandwich needs covered.
And you can find cornbread, focaccia as well as many other Paleo bread side dish recipes.
And, of course, we have zucchini bread, pumpkin bread and tons more sweet loaf recipes.
Just click this link to see a list of all of my favorite Paleo bread recipes.