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, almond milk, 2 tablespoon of the melted butter, eggs, and vanilla extract.
Add sour cream mixture to the dry ingredients, stirring until smooth.
Remove pan from the hot oven and add remaining 2 tablespoon 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 or whipping cream, if desired.
Customize this recipe by changing up the type of fruit you use. I love strawberries, but you can easily substitute any of your favorite seasonal fruits or fresh berries to enjoy this easy Dutch baby recipe all year long.
You can use fresh or frozen fruit; however, I prefer to use fresh when I can. If using frozen fruit, allow to thaw and soften first.
Depending on the size of cast iron skillets you have, this recipe can easily be doubled to feed a crowd.
If you don't have an oven-safe or cast-iron skillet, you can use a pie plate for this recipe.
In the oven, the centre of the pancake will puff dramatically. It will fall when it's removed from the oven. This is normal.