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Paleo Popovers

Popovers are a northeastern tradition, but one that should be adopted by people all over the world. These hollow rolls pop up and become crisp and airy which makes them an outrageous vessel for holiday meals. Scooping and sopping up gravy makes these rolls unforgettable. Please note a special popover pan is required to ensure success.
Author The Cowgirl Gourmet thanks The Urban Poser, Jenni Hulet, author of My Paleo Patisserie for this priceless recipe which has been slightly adapted


  • 3 tablespoons arrowroot powder
  • 2 tablespoons coconut flour
  • 1/2 teaspoon sea salt
  • 3 pastured eggs at room temperature
  • 1/4 cup full-fat organic coconut milk
  • 1/4 cup water the coconut and water can be substituted with 1/2 cup alternative milk
  • 2 tablespoons fat of choice for greasing pan (I used butter, but ghee also works)


  1. Preheat oven to 450 degrees.
  2. In a small bowl, combine the flours and salt and whisk. In a medium-sized bowl, lightly beat the eggs and whisk in the coconut milk and water to blend. Add the flour and salt and continue whisking until smooth.
  3. Place 1/2 teaspoon fat (about 1/2 pat of butter) into each well of the popover pan and then place the pan in the oven for 5 minutes, just until the fat melts and starts to smoke and turn golden. Carefully remove the pan from the oven and try and twirl the pan a bit so the melted butter swirls around the well. Then pour 1/4 cup of the batter into each well. Divide any remaining batter to the popover wells that could use a splash or two of extra batter.
  4. Bake for 15 minutes and reduce oven temperature to 350 degrees and bake for another 15 minutes or until the popovers are puffed and golden. 

  5. Remove from the oven and serve immediately with butter and jelly or turkey and gravy. Or reserve any leftover popovers for breakfast...