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Oven Dutch Pancake Recipe- GF, DF
Prep time
Cook time
Total time
A fantastic low carb breakfast that's gluten, dairy, and sugar free. This Dutch pancake is made in the oven, and sets into a lovely custard that can be served with berries and sugar free syrup.
Serves: 12 servings
  • 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
  1. Preheat oven to 375.
  2. 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.
  3. In a blender, combine remaining ingredients and run on medium or high until well blended.
  4. Pour batter into hot casserole dish, and swirl with melted oil to blend it in briefly.
  5. Bake for 30 minutes.
  6. Serve with Sugar Free Berry Syrup, and/or Sugar Free Maple Syrup, and dust with powdered erythritol if desired.
I figured net carbs around 7, and fats around 12 for 1/12th of this recipe.
Recipe by Gwen's Nest at https://gwens-nest.com/dutch-pancake-recipe-gf-df/