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? 🙂
Follow me on Pinterest and never miss a recipe!
Follow Gwen’s Nest