Coconut Flour Dutch Baby Pancake (Grain-free, Gluten-free)

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This easy coconut flour dutch baby pancake is deliciously soft and buttery and perfect served with fresh berries, whipped cream and a drizzle of honey. Naturally grain- and gluten-free, high in proteins, and low in carbs, it makes a perfectly balanced and nutritious breakfast for the whole family.

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What is a dutch baby pancake?

Dutch baby pancakes, also called German pancakes or cast iron pancakes are like a hybrid of a pancake, a crepe, and a popover. Despite the name, they originated in a historic cafe in Seattle (Washington).

Differently from traditional pancakes, these big family-friendly pancakes are baked in the oven and the batter is poured into a hot cast iron pan abundantly greased with melted butter. A traditional dutch baby pancake will rise while baking until puffy and the center will collapse once out of the oven, giving the pancake a soft, custardy center with puffy, crispy edges.

Dutch baby pancakes are traditionally sliced and garnished with sweet toppings such as fresh fruit, jam, honey or maple syrup, butter or whipped cream. They make a perfect family breakfast or brunch.

Why coconut flour for this grain- and gluten-free dutch baby pancake?

The traditional dutch baby pancake recipe calls for eggs, flour, sugar, and milk. Although delicious, if you are on a grain-free, gluten-free, low-carb, or keto diet, this carbs loaded recipe is not for you.

This is why I came up with this coconut flour dutch baby recipe that is naturally grain- and gluten-free, and can be made with little or no sugar. Featuring plently of pastured eggs and grass-fed butter, this pancake is high in proteins, good fats, and nutrients to start the day with. A perfectly balanced and nutritious yummy breakfast for the whole family by itself, or to accompany other breakfast foods such as eggs, bacon, sausages, or yogurt.

Differently from most grain-free or keto recipes out there, this coconut flour dutch baby pancake is entirely made with natural, genuine ingredients, such as pastured eggs, milk (better if raw), and organic coconut flour. It’s sweetened with raw honey and flavoured with natural vanilla extract for extra sweetness and taste, and baked in a hot cast iron skillet over plenty of melted grass-fed butter. Optionally, you can add some grass-fed collagen powder to the pancake batter to boost the protein content and add all the benefits of collagen.

For this recipe, I used coconut flour, which is one of the staples in my pantry and my favorite grain-free, and low-carb flour for baked goods. Coconut flour has low carbohydrate content, and it’s high in fibres, potassium and manganese. It contains medium-chain triglycerides (MCT), which makes it healthier than other nut flours (such as almond) that are rich in omega-6 polyunsaturated fats, an unhealthy option when consumed in excess.

To give this recipe the distinguishing fluffy texture of a dutch baby, which is challenging to recreate when using coconut flour, the egg whites are whipped until firm and fluffy, and added to the smooth batter just before baking in a very hot butter cast iron skillet.

This time, I chose to serve my dutch baby pancake with whipped cream, a drizzle of honey, and freshly picked wild blueberries. Pointless to say everybody loved it!

Ingredients for this coconut flour dutch baby pancake

• 6 large eggs
• 1/3 cup of milk
• 1/4 cup of coconut flour
• 1 tablespoon of honey
• 1 teaspoon of natural vanilla extract
• 1 teaspoon of baking powder
• 1 pinch of sea salt
• 1 scoop of grass-fed collagen powder (optional)
• 4 tablespoons (60 grams) of grass-fed butter (for the pan)

How to make this coconut flour dutch baby pancake

1. Preheat the oven to 400 degrees F and place a 10-inch cast iron skillet with the butter in the oven to melt
2. Separate the egg whites from the yolks into two medium-sized bowls
3. Using a hand mixer, whip the egg whites for about 4 minutes, or until they are firm and fluffy
4. Add all the remaining ingredients into the bowl with the egg yolks and whisk using the hand mixer until smooth

5. Fold the egg whites into the batter and mix with a spatula with a scooping and folding motion until the egg whites are homogeneously incorporated
6. Remove the hot cast iron skillet from the oven and pour the pancake batter over the melted butter

7. Bake in the preheated oven for about 12-15 minutes, or until the center is firm, but not overbaked and dry
8. Slice and serve immediately with your choice of toppings such as fresh fruit, whipped cream, butter, honey or maple syrup

Notes

For better results, make sure the cast iron pan is hot before adding the pancake batter.

Resist the urge to open the oven before the pancake is cooked, or it’ll risk deflating.

You can make this dutch baby pancake in advance and store it (without toppings) in the refrigerator for a few days or even freeze it for up to a month. Reheat the pancake for a few minutes in the oven (350 degrees F) before serving and adding toppings.

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Bob’s Red Mill Organic Coconut Flour

REDMOND Real Sea Salt

Vital Proteins Natural Whole Nutrition Collagen Peptides

Lodge 10-1/4-Inch Pre-Seasoned Cast Iron Skillet

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