This Dutch pancake recipe is a wonderful breakfast treat for those who are dairy, gluten, and sugar free. I’ve posted my German pancake recipe before…it’s one of our family’s favorites, and it’s gotten lots of love. But recently, my husband was put on a gluten and dairy free diet plan. Even though it’s only a short term stint, it’s opened my eyes to the challenges of allergen free baking.
I tip my hat to those of you who make allergen free a way of life in your home. You have my utmost respect. This variation on the previous recipe is so that my husband can still enjoy this treat. We like to serve it with sugar free maple syrup and berries, or the sugar free berry syrup.
Fun fact about this Dutch Pancake recipe: There are lots of different variations and names for the oven pancake, but it’s very commonly called a Dutch pancake or Dutch Baby. This is based on a pronunciation mistake of the word Deutsch, which is what the German’s call themselves. My friend whose family has roots in Finland makes a very similar recipe that they call Pannukakku. No matter where it hails from, it’s the stuff that breakfast traditions are made of.
One of my favorite things about recipes like this is: breakfast LEFTOVERS! I can make a pan and serve it on Saturday and have breakfast already to go on Sunday mornings. Or I can make a pan for just my man and I, and we can enjoy a fast and healthy breakfast all week!
My original recipe used only oat flour. This time I tried coconut flour just to push the carbs a little lower. The texture is slightly different, but it’s still delicious in its own right.
Unlike traditional Dutch or German pancake recipes, this one is not loaded with empty carbs. It’s nutritionally dense with healthy fats, protein, and just a bit of healthy slow burning carb. That means you only need one serving to really fuel your morning. If I’m extra hungry, I’ll add a side of Greek yogurt to my plate. (Or a Trim Healthy Mama Frappe!)
Dutch Pancake Recipe Pin & Printable
- ¼ cup coconut oil, I like refined as it doesn't taste like coconuts
- 6 eggs
- ½ c. xylitol or erythritol + stevia to sweeten, or ⅓ cup THM Sweet Blend from THM (affiliate link)
- 2 tsp. vanilla
- ¾ cups oats (any type, or oat flour)
- ½ cup coconut flour
- 1 t. salt
- 1½ c. unsweetened almond milk
- ½ c. canned coconut milk (or simply use a total of 2 cups of almond milk)
- ¼ tsp nutmeg, optional
- Preheat oven to 375.
- Place 9x13 casserole dish into oven as it preheats, and add coconut oil to the pan and allow to melt as you mix up the batter.
- In a blender, combine remaining ingredients and run on medium or high until well blended.
- Pour batter into hot casserole dish, and swirl with melted oil to blend it in briefly.
- Bake for 30 minutes.
- Serve with Sugar Free Berry Syrup, and/or Sugar Free Maple Syrup, and dust with powdered erythritol if desired.
So, what do YOU call these lovely oven puffed pancakes? Are they Dutch, German, or Finnish? 🙂
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Is this an S or E? I’m assuming S b/c of coconut flour, oil ans milk, but wasn’t sure. Thanks in advance!
Yep! It’s an S. 🙂
Would butter work in place of the coconut oil and could oat fiber work to replace the oats?
Yes on the butter- my husband has been dairy free for a bit, so I had to use alternatives. Not sure on the oat fiber. I’ve only used the oat flour. 🙂
Hi Gwen,
I wonder how this recipe could be an “S”, only because you noted that 1/12 of the recipe has 7g carbs and 12g fat. What am I missing / misunderstanding? — and I ask because I **really** want to make these!!
Thanks for all the THM things you post; a lot of your posts have been very helpful to me as I’ve begun THM.
An S has more than 5 grams of fats, and less than 10 grams of carbs per serving. 🙂
Oats can be pretty high in carbs, is there and alternative? Such as flax seeds or almond flour to use instead?
Hi Daisy! I provide the net carb count for this in the printable recipe notes. 🙂 I’m not strictly low carb…I do choose to incorporate slower carbs into my meals, and oats is a great one for that. It also has a really unique texture that the seed and nut flours can’t replicate, so that’s why I chose it here. 🙂
I made this this morning and totally left out the eggs (by accident!). It’s still tasty but very flat. I was about to comment asking what I could do to make it thicker. I will try making it correctly next time. Do you think it is still S without the eggs?? Guess I need to eat more protein…
Awww, stink! I hate it when I do things like that. (And I absolutely DO things like this too.) 🙂
The eggs and butter do provide the S fats…probably closer to a FP without the eggs though. Try it again, because I think the eggs really add a lot to the texture. 🙂
I grew up with these on our breakfast table quite often (my mother’s grandparents on her mothers side came to the U.S. from Germany). I had ever only known them as “pfannkuchen”, so when I kept seeing all these recipes for “Dutch babies” on pinterest, I was intrigued… until I realized they are actually a childhood favourite of mine! Thank you for posting this recipe…. I’m excited to try it, although I’ll have to experiment with the fours I use, since two of my four little ones can’t have coconut flour….
Would I use the same amount of baking blend in place of the coconut and oat?
I’ve not tried it with baking blend…if you do, can you report back? 🙂
Thank you, thank you for this recipe!!! I have tried a few pancake recipes and we haven’t liked any of them. We didn’t like the texture or taste of any of them. This was wonderful!
Is that 1/3c super sweet or gentle sweet?
Gentle Sweet…this recipe predates Super Sweet. 😉
Well i didn’t have coconut flour so I subbed baking blend for both the oats and coconut flour and I used gentle sweet since it didn’t say which one. We’ll see how it comes out!! Oh I also swirled the oil too much so I ended up with bumps and pockets of oil…lesson learned.
Great ideas! How did it turn out? 🙂