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coconut flour dutch baby pancake with blueberries and honey in cast iron pan
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5 from 1 vote

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

Prep Time15 mins
Cook Time15 mins
Course: Breakfast


  • 1 hand mixer
  • 1 10-inch cast iron skillet


  • 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 grass-fed collagen powder optional
  • 3 tablespoons (40 grams) of grass-fed butter for the pan


  • Preheat the oven to 400 degrees F and place the cast iron skillet with the butter in the oven to melt
  • Separate the egg whites from the yolks into two medium-sized bowls
  • Using a hand mixer, whip the egg whites for about 4 minutes, or until they are firm and fluffy
  • Add all the remaining ingredients into the bowl with the egg yolks and whisk using the hand mixer until smooth
  • 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
  • Remove the hot cast iron skillet from the oven and pour the pancake batter over the melted butter
  • Bake in the preheated oven for about 12-15 minutes, or until the center is firm, but not overbaked and dry
  • Slice and serve immediately with your choice of toppings such as fresh fruit, whipped cream, butter, honey or maple syrup


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.