This Strawberry Dutch Baby is an easy but spectacular oven-baked pancake, and it's made with almond flour, so it's gluten-free.
In a bowl toss strawberries with lemon juice and sugar. Set aside
Preheat oven to 400° Put a 12" cast iron skillet in the oven while it's pre-heating
In a bowl, mix together almond flour and baking powder
In another bowl whisk together sour cream, 2 tbsp of the melted butter, eggs, and vanilla extract.
Add sour cream mixture to the dry ingredients, stirring until smooth.
Remove pan from preheated oven and add remaining 2 tbsp butter to the pan, swirling to coat. Immediately pour the batter evenly into the pan.
Bake 15-20 minutes until golden and puffed.
Remove from oven, and top with strawberry mixture and sprinkle with pecans. Cut into wedges and serve immediately with maple syrup, if desired.